Chocolate Ecstasy Dessert Cake Recipe
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| Back to Category: Buttermilk/Cream, Choc Chip, RichIngredients
150ml water
450 grams sugar
450 grams chocolate melts
450 grams butter
6 eggs
1 cup flour
Whipped cream to serve
Method
- Line the base of two 23cm spring release cake tins with non-stick baking paper.
- Place sugar and water in a medium saucepan and stir over gentle heat until sugar dissolves - bring to the boil and boil for 1 minute.
- Add the chocolate and butter to the saucepan stir until melted - remove from heat.
- Whisk eggs in the food processor, add flour and mix well - add the chocolate mixture and mix until well combined then pour into the 2 prepared tins. Place tins in a large roasting pan and fill with enough water to come half way up the sides of the spring release tins.
- Bake in a preheated oven 180°C for 45-55 minutes - topping up the water if it evaporates.
- The cakes should be firm to the touch in the centre. Leave the cakes for an hour in the tin to cool and then tip out onto a greaseproof paper covered wire cooling rack.
- When cold wrap in plastic cling film and refrigerate overnight.
- Fill the cakes with whipped cream and dust the top with icing sugar and cocoa. The cake looks fabulous with strawberries piled over and around it.


























