French Chocolate Cake
Serves 10 people
Ingredients
·
250g / 9oz bittersweet chocolate,
chopped into small pieces
·
225g / 8oz / 1 cup unsalted butter,
cut into small pieces
·
90g / 3 ½ oz /scant ½ cup granulated
sugar
·
30ml / 2 tbsp brandy or
orange-flavored liqueur 5 eggs
·
15 ml / 1 tbsp plain flour icing
sugar, for dusting whipped or soured cream, for serving
Procedure
1.
Preheat oven to 1800C / 3500F / Gas
4. Generously grease a 23 x 5 cm / 9 x 2 in spring from tin. Line the base with
nonstick baking paper and grease. Wrap the bottom and sides of the tin in foil
to prevent water from seeping through into the cake.
2.
In a saucepan, over a low heat,
melt the chocolate, butter and sugar, stirring frequently until smooth. Remove
from the heat, cool slightly and stir in the brandy or liqueur.
3.
In a large bowl beat the eggs
lightly for 1 minute. Beat in the flour, then slowly beat in the chocolate
mixture until well blended. Pour into the tin.
4.
Place the spring from tin in a
large roasting tin. Add enough boiling water to come 2 cm/ ¾ in up the side of
the spring from tin. Bake for 25-30 minutes, until the edge of the cake is set
but the Centre is still soft. Remove the spring from tin from the roasting tin
and remove the foil. Cool on a wire rack. The cake will sink in the Centre and
become its classic slim shape as it cools. Don’t worry if the surface cracks
slightly.
5.
Remove the side of the spring from
tin and turn the cake on to a wire rack. Lift off the spring from tin base and
then carefully peel back the paper, so the base of the cake is now the top.
Leave the cake on the rack until it is quite cold.
6.
Cut 6-8 strips of non-stick baking
paper 2.5 cm / 1 in wide and place randomly over the cake. Dust the cake with
icing sugar, then carefully remove the paper. Slide the cake on to alpate and
serve with whipped or soured cream.

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