A chocolate cake that is moist and rich, this is pure decadence!
1/2 cup all-purpose flour
2 Tbs. cocoa powder
1/3 cup sugar
80g (2.5 oz) butter, melted
450g (15 oz) chocolate (54-57% cocoa or for a more bitter taste 64% cocoa)
2 cups cream
6 egg yolks
1/3 cup sugar
1. Preheat the oven to 350F (180C).
2. Sift the cocoa and flour 3 times together and set aside.
3. In a stand mixer (or with an electric mixer with a whisk attachment) beat the eggs for around 6 min. and then slowly add the sugar and beat for 2-4min more (the eggs should be pale and should have tripled in volume).
4. Fold the eggs through the flour and cocoa and then fold in the melted butter.
5. Line the base of a 9 inch (or, if you want a taller cake and 8-inch) non-stick springform tin with baking parchment.
6. Pour in the cake batter and bake for around 25 min (check at 20min). The cake is baked when it comes away from the sides of the tin.
7. Cool in the tin.
Method: Filling - While the cake is in the oven, make the filling.
1. In a small saucepan over low heat, add the cream and chocolate, stir until melted and smooth.
2. Over a saucepan of simmering water in a heatproof bowl place the egg yolks and sugar. Beat with a whisk (preferable an electric one) until thick and creamy.
3. Fold the chocolate cream mixture into the egg mixture and beat for 6 min. or until cold.
4. Refrigerate for 30 min.
1. Remove cake from the tin and cut in half horizontally.
2. Place the bottom piece bake in the tin, and pour over half the filling.
3. Place the top half back on, and cover with the remaining filling.
4. Refrigerate for 5 hours or until set.
5. When serving, heat up a tea towl under hot water and place it around the tin. Carefully remove the cake from the tin and smooth the outside with a warm knife.
Taken from Donna Hay's "Modern Classics Book 2" pp. 82-3.
- ► 2009 (74)
- ▼ January (10)