| Moist Chocolate Cake
yummy and rich)
| For the cake mix: | |
| 200 g | chocolate, high quality, chopped |
| 4 tbsp | butter |
| 50 ml | water |
| 1 tsp | vanilla essence |
| 4 | egg(s) |
| 200 g | sugar, caster |
| 1 tsp | salt |
| 50 g | flour, plain |
| 250 ml | double cream |
| 60 ml | milk |
| 250 g | chocolate buttons, dark |
| To serve with: | |
| warm chocolate sauce | |
| Crème fraîche | |
| icing sugar |
Method
Melt 2 tablespoons of butter, then add chopped chocolate, water and vanilla in a bowl over hot water. In another bowl, whisk the eggs with the sugar. Add the chocolate mix and stir well. Sieve the flour and salt and fold into the mixture.
Butter and flour a 24 or 26 cm springform, pour in the mix and bake for twenty-five minutes at 150°C.
For the sauce, bring the cream and milk to the boil and pour onto the chocolate buttons. Stir until all chocolate has dissolved.
To serve, pour warm chocolate sauce over the cake and serve dusted with the icing sugar and a dollop of crème fraîche.
Butter and flour a 24 or 26 cm springform, pour in the mix and bake for twenty-five minutes at 150°C.
For the sauce, bring the cream and milk to the boil and pour onto the chocolate buttons. Stir until all chocolate has dissolved.
To serve, pour warm chocolate sauce over the cake and serve dusted with the icing sugar and a dollop of crème fraîche.
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Author: alexia_cu  
  member since 16/01/2008 
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Comments
15/05/2008 20:26
Hi Heike,
1kg butter sounded indeed a bit much. That was a mistake. In fact the butter is only needed when melting the chocolate and when greasing the tin. And yes, a springform is fine. In fact any form would be fine depending on the shape you would like this cake to be. :-) But I converted the inches to cm so that should have made it clearer. Hope this helped.
Regards,
Alexia
1kg butter sounded indeed a bit much. That was a mistake. In fact the butter is only needed when melting the chocolate and when greasing the tin. And yes, a springform is fine. In fact any form would be fine depending on the shape you would like this cake to be. :-) But I converted the inches to cm so that should have made it clearer. Hope this helped.
Regards,
Alexia
frangipani 
says:
says: 07/06/2008 10:51
A really yummy moist cake. I only used a pinch of salt and served the cake with vanilla icecream and whipped cream.
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I'm always on the lookout for yummy chocolate cake recipes, I just have a couple of questions on this one.
I have found that when I use melted butter, the result can sometimes be a bit greasy and 1kg of butter seems like a lot. Could I perhaps reduce that a bit? Then I'm a bit sceptical about the amount of flour, 30g just doesn't look like it's enough, that can't be much more than a heaped tablespoon.
Is this meant for a round (springform 26cm) or square cake tin?
I'd love to try this out.
Regards
Heike
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