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.
No comments:
Post a Comment
Ooh you are so kind to leave a comment ♥