An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Thursday, September 17, 2020

Decadent Chocolate Cake

An utterly gorgeous chocolate cake for a very special occasion. A Jo Seagar recipe from way back. I've halved the recipe since unless you're making a cake for a crowd you really don't need to be eating that much chocolate! I bought 80 percent dark organic chocolate buttons from Le Petite in town. A 500 gram bag was $19 and between the cake and the ganache icing I used the lot!

Turn on the oven to Bake 180 C

In a pot dissolve 1 cup of raw sugar in 150 ml of water. Boil for about a minute. And add 225 gms chocolate and 225 gms of butter. Stir until melted. Remove from the heat. Beat 3 eggs in a food processor using the whisk attachment. Add 1/2C of  flour and combine briefly. Add the cooled chocolate mixture and whizz again.

Pour in to a greased and lined 23 cm spring form tin.

Bake in a water bath for 40 minutes or until set and firm.

Cool in tin for a while before turning out.

When cold wrap in glad wrap and put in the fridge overnight.

To make the ganache topping heat 1 cup of cream until almost boiling, add 225 gms of dark chocolate and a tsp of vanilla essence. Let it sit for a minute and then stir in together. Spread over the cake.

If the ganache separates or goes lumpy- gently warm it up a again and add more cream. Stir.

Serve with whipped cream adding a tsp of vanilla essence when whipping.

The cream is really important to this cake as it balances out the other elements.





Katie X

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