Chocolate Cake Recipes

Ingredients

25g (1oz) cocoa powder
375g (13oz) dark chocolate
250 ml (9fl oz) double cream
5 large eggs
90g (3¼oz) light soft brown sugar
120ml (8tbsp) Cointreau (maybe less)
maybe try some baking powder to make it rise more

Method

1. To prepare, preheat the oven to 170°C / 325°F / Gas Mark 3, and grease and paper line a 20cm (8”) round loose-bottomed tin.
2. Make sure there is headroom in the oven, because this can rise quite a lot.
3. Melt the chocolate in a large bowl and allow to cool slightly.
4. Whip the eggs and sugar until very thick (5-8 mins)
5. Whip the cream to “soft peak” status in yet another bowl.
6. Carefully fold the eggs and sugar into the chocolate (do this in the hot bowl to stop the chocolate cooling rapidly and going lumpy).
7. Gently fold in the cream and the alcohol, and then pour the mixture into the tin.
8. Place the tin in a roasting tin and half fill that with boiling water.
9. Bake for 30-40 minutes until the centre just sets.
10. Remove from the tray and transfer to the fridge when it has cooled down for an overnight setting session.

Note: cook for 25 mins and then turn off the oven and allow it to cool with the oven (this might help prevent collapsing.

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