Sheila’s Goddaughter Lizzy, first introduced us to this recipe, after she had had a bake off at work. It is not for the faint hearted. The mouth-watering soft chocolate centre is a dream come true for any chocoholics out there. Serve with cream or vanilla ice-cream.
Use: 20 cm or 23cm cake tin with removable base or a similar-sized tart tin
INGREDIENTS Serves: 10
1 tablespoon ground almonds, plus extra for dusting the tin
300 g dark chocolate (min. 60% cocoa solids) I use Lindt chocolate with shards of orange peel in.
275 g caster (superfine) sugar
165 g unsalted butter
pinch of sea salt
5 large eggs
icing sugar or gold dust (optional)
METHOD
Preheat the oven to 180⁰ C Brush an 8 or 9 inch cake tin (with removable base) with a little melted butter and dust with the ground almonds, shaking off any excess.
Melt the chocolate, caster sugar, butter and salt in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat.
Whisk the eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake for 35-40 minutes.
Switch off the oven, leave the door open and allow it to cool in the oven.
Remove the sides of the tin and leave thepp cake on the base to cool, then dust (using a fine sieve) with icing sugar or brush with edible gold dust.
This cake will not rise much: It should be rich, and thin. If chilled overnight it will be dense, fudgy and “Wicked”!
With thanks to Lizzie for introducing us to this delicious recipe
Original recipe Green and Black cook book
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