Chocolate Cake Recipes

Ingredients

Cake:
120g almond meal
200g dark cooking chocolate (couverture)
100g softened butter (not margarine)
100g castor sugar
2 eggs
touch of vanilla essence

Chantilly Cream:
Thickened cream
Castor sugar
Brandy (just a tablespoon would do, or Baileys or Kahlua … take your pick)
Vanilla essence

Method

1. Preheat oven to 160°C (140°C fan forced)
   Prepare cake tin. 8” Spring form tin: grease, then flour to prevent sticking. 8” Normal tin: line with baking paper.
2. Melt the chocolate and add the almond meal, combine well. Set aside and keep warm, so it doesn’t set before the next bits are added … or work quickly!
3. Cream the sugar with the butter until it is utterly combined with the butter. Add the eggs one at a time to the part 2 mixture, incorporating each one fully before adding the next. Add vanilla essence.
4. Fold this combined mixture very gently into the chocolate base mixture, keeping it light and fluffy. Pour into the prepared cake tin and level.
5. Cook for 45 minutes, or until skewer inserted into centre comes out clean (timing depends on the oven consistency). Cool in tin. Turn out, slice and serve with Chantilly Cream or a scoop of ice cream.

Chantilly Cream:

1. Whip to desired consistency. The ‘dollop’ method would require less whipping than that required for piping.
2. Can also be topped with brandy soaked strawberries or cherries to make a ‘pseudo’ Black Forrest torte and dusted with pure icing sugar. Possibilities are endless. Use your imagination and enjoy!

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