Chocolate Cake Recipes

Ingredients

225g good quality plain chocolate
175g unsalted butter, softened
225g caster sugar
60ml plain flour
6 eggs
Coating - 225g good plain chocolate
225g double cream

Utensils:
20cm cake tin
Greaseproof paper
Bowl
Saucepan
Skewer
Wire rack
Knife

Method

1. Preheat oven to 180c.
2. Grease and line the cake tin with greaseproof paper
3. Melt the chocolate in a bowl over the saucepan of simmering water or on a low heat in a microwave.
4. Mix in the butter and stir until melted.
5. Add the flour sugar and lightly beaten egg yolks.
6. Whisk the egg whites until stiff
7. Gently fold ½ of the whites into the chocolate mixture mixing thoroughly.
8. Then carefully fold in the remaining whites.
9. Cook for approx 35mins. There will be a thin crust on top of the cake and if tested with a skewer the inside will appear insufficiently cooked but don’t worry as this is the character of the cake and it gets firmer as it cools. This cake is moist and light.
10. Leave to cool in the tin on a wire rack.
11. When cool enough to handle remove from the cake tin and discard the grease proof paper.
12. In a bowl over a saucepan of simmering water melt together the chocolate and cream stirring occasionally until the chocolate is fully melted and blended with the cream.
13. Allow to cool slightly.
14. The cake is prone to sinking slightly in the middle so place upside down for coating.
15. With a knife carefully spread the coating all over the cake.
16. Allow to set in a cool place before serving.

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