Saturday, February 25, 2012

Moist chocolate cake

This has been our standard chocolate cake for a few years now, but I decided to revisit it and add a couple of notes about the tin and the cooking time, together with posting some new photos. This cake should be really moist - not just in the middle but almost out to the edge. There's no point doing the skewer test on it - that will simply tell you that you should have taken it out of the oven 15 minutes ago! Also, it is important to use a small tin for this, so that the cake is quite high. I bake this in a tin which originally contained a Glenfiddich Christmas cake, and which is 16cm in diameter.

150g butter
250g dark chocolate (>70% cocoa solids)
150g demerara sugar
5 medium eggs
100g plain flour

  1. Set the oven to 180oC and line your cake tin with greased baking paper.
  2. Break the chocolate into small pieces, place in a large bowl with the butter and sugar, and heat in a bain marie until melted.
  3. Separate the eggs. Add the yolk and flour to the chocolate mixture, and beat thoroughly.
  4. Whip the egg whites until they form stiff peaks. Mix a couple of spoonfuls into the chocolate mixture, then fold the rest in gently but thoroughly.
  5. Pour into the tin and bake for 25 minutes.

1 comment:

Madalen Goiria said...

Gracias por la receta, lo vamos a hcer fijo.
Un saludo