I have returned from a fairly long break with a beauty of a chocolate cake.
I made this for the first time in a food tech class back in school and it was perfect - A* perfect and ever since there's always been something wrong with it. Either I haven't fully incorporated all the flour or I've overcooked it or I've gone to pour the mix into the tin and found a layer of pure chocolate in the bottom of the bowl. Yet here I am, still trying to get the perfect soggy belly to my chocolate fudge cake. I tried cooking it a little less than stated to see if I can get the perfect fudgy center but as yet, no luck.
What you'll need:
200g luxury dark chocolate, in pieces
140g butter
3 tbsp Irish cream liqueur
5 eggs, separated
200g caster sugar
100g plain flour
1 tsp baking powder
Preheat the oven to 160C fan assisted. Line a springform cake tin with
baking parchment.
Put the chocolate, butter and liqueur into a large heatproof bowl set
over a pan of gently simmering water and heat until melted. Remove from the
heat and allow to cool for a couple of minutes. Alternatively use a microwave
on medium low for 30 seconds at a time until melted. Stir until smooth.
Whisk the egg whites in a clean bowl until they form soft peaks.
Gradually whisk in the sugar. Whisk to stiff peaks that you can hold over your head.
Stir the eggs yolks into the chocolate mixture, then fold in the whisked
egg white mixture. Sift over the flour and baking powder, and gently fold in
using a large metal spoon.
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Pour the mixture into the prepared tin and bake for 30-40 minutes until
just set. Leave to cool in the tin for at least 20 minutes, then gently lift
out of the tin and cut into wedges to serve.
A scrummy cross between a classic chocolate cake
and a fudgy-centred brownie. It is best eaten on the day it is made, while
still warm, which shouldn't be too much trouble. Serve with pouring cream or
vanilla ice cream.I made and served mine on Sunday with whipped cream, strawberries and soon-to-be Sir Andy Murray at Wimbledon.
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As you can see, cracks in the surface of the cake are entirely normal and in fact, necessary to the finished cake - makes it look home-made.
There you have it friends, chocolate cake for the chocoholic in your life. Enjoy!
1 comment:
This recipe is from a Sainsbury’s cookbook by Silvana Franco called rather bizarrely “simple ways to success - Family” It makes an excellent cake, and is in fact my faourite chocolate cake recipe.
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