This is one of my favourite recipes but it doesn't get made very often because my sister and I have proven that between us we can easily devour the whole thing in one sitting. It's that good.
Ingredients:
250g/9oz Dark Chocolate, chopped (I try to ensure that at least a portion of this is 70% chocolate)
225g/8oz/1cup Unsalted butter, cut into pieces (butter is butter. It really doesn't matter if it is unsalted)
5 eggs
100g/3½oz/½cup caster sugar
20ml/1tbsp cocoa powder (I use Dutch Cocoa)
10ml/2tsp vanilla essence
Preheat the oven to 170°C.
Line the base of a springform tin with baking paper. Lightly butter the base and sides and sprinkle with caster sugar. Tip out any excess.
The cake is baked in a bain marie (water bath), so carefully wrap the base and sides of the tin in alfoil to prevent the water from leaking in. Tie it down with string if necessary.
Melt the chocolate and butter together (I prefer to use the microwave). Mix until well combined.
In a separate bowl beat together the eggs and sugar with an electric mixer for 1 minute.
Add the cocoa power and vanilla essence to the egg mixture and mix it carefully until well combined.
Slowly beat in the chocolate mixture and stir gently until well combined (the egg mixture will become darker and thicker in colour as it combines).
Pour into the prepared cake tin and tap gently to release any bubbles.
Place the tin in a roasting tin and fill the roasting tin with boiling water until the water comes 2cm up the side of the springform cake tin.
Bake for 45-50 min or until a skewer entered 5cm from the edge comes out clean. The centre should still be soft while the edge is firm.
Remove the springform tin from the water and remove the alfoil wrapping. Allow to cool completely.
Decorate with more chocolate or a dusting of icing sugar, or both, or just eat it.
I made this for Mum's birthday, and at the end of the gathering there was a small piece left.
I was told in no uncertain terms that it was out of bounds. I was not allowed to eat it for breakfast.
As her birthday cake, it was her's by right.
And this is from someone who doesn't usually eat cake.
That's how delectable it is.
Ingredients:
250g/9oz Dark Chocolate, chopped (I try to ensure that at least a portion of this is 70% chocolate)
225g/8oz/1cup Unsalted butter, cut into pieces (butter is butter. It really doesn't matter if it is unsalted)
5 eggs
100g/3½oz/½cup caster sugar
20ml/1tbsp cocoa powder (I use Dutch Cocoa)
10ml/2tsp vanilla essence
Preheat the oven to 170°C.
Line the base of a springform tin with baking paper. Lightly butter the base and sides and sprinkle with caster sugar. Tip out any excess.
The cake is baked in a bain marie (water bath), so carefully wrap the base and sides of the tin in alfoil to prevent the water from leaking in. Tie it down with string if necessary.
Melt the chocolate and butter together (I prefer to use the microwave). Mix until well combined.
In a separate bowl beat together the eggs and sugar with an electric mixer for 1 minute.
Add the cocoa power and vanilla essence to the egg mixture and mix it carefully until well combined.
Slowly beat in the chocolate mixture and stir gently until well combined (the egg mixture will become darker and thicker in colour as it combines).
Place the tin in a roasting tin and fill the roasting tin with boiling water until the water comes 2cm up the side of the springform cake tin.
Bake for 45-50 min or until a skewer entered 5cm from the edge comes out clean. The centre should still be soft while the edge is firm.
Remove the springform tin from the water and remove the alfoil wrapping. Allow to cool completely.
Decorate with more chocolate or a dusting of icing sugar, or both, or just eat it.
I made this for Mum's birthday, and at the end of the gathering there was a small piece left.
I was told in no uncertain terms that it was out of bounds. I was not allowed to eat it for breakfast.
As her birthday cake, it was her's by right.
And this is from someone who doesn't usually eat cake.
That's how delectable it is.
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