Saturday, 20 February 2010

More Chocolate Consolation

Well, it's been a while since I posted much to do, so little time.

Anyway whilst sorting through my emails I came upon this recipe from my elder son G - he's turning into quite a baker! I haven't managed to try it out yet but am planning on making it for a weekend away with my special girlfriends in March - probably should have a test run before then...

In the meantime here's G's recipe and his photo of the result...

Chocolate Goo Cake
oil for greasing
300g dark chocolate, broken in pieces
150g unsalted butter
50g caster sugar
6 eggs

1. Preheat the oven to 180°C/gas 4. Grease the base and sides of a 20cm round cake tin and line with greaseproof paper.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
3. Whisk the yolks with two tablespoons of the sugar until pale and light. Stir in cooled melted chocolate.
4. Whip the whites until they resemble soft peaks and gradually whisk in the remaining sugar.
5. Gently stir one-third of the whites into the chocolate mixture followed by the remainder. Transfer the cake mixture into the tin.
6. Bake for 20 minutes in the middle of the oven, until just firm to the touch. Leave the cake to cool in the tin for a few minutes before turning out and transferring to a wire rack.
(It states 20 minutes but I ended up cooking mine for around 30 minutes until firm to touch)
7. Leave to cool.

I found leaving it over night allowed it to set properly, although you can eat it once cooled that day it tends to crumble quite a bit.

For the chocolate coating
200ml double cream
200g dark chocolate, broken into small pieces
25g butter

To make the chocolate coating, bring the double cream to the boil in a pan. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water until melted then pour in the heated double cream, mixing together well.

You then have a couple of choices to choose from to serve the cake.
1. Serve cake with the warm chocolate sauce to be poured over the cake with a little double cream.
2. Spread the chocolate coating over the cooled cake using a palette knife or spoon. Allow to cool and set, then serve.

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