Rich Dark Chocolate Cake

This is the default chocolate I make. Takes a lot of effort, but is the firm favourite of many of my friends. The icing really makes the difference.

Equipment

• electric whisk (makes whisking the egg whites soooo much easier)
• cake tins

Oven Temperatures

preheated oven 190C 375F GM5

Ingredients

• 6 medium eggs, separated
• 175g or 6oz caster sugar
• 280g or 10oz plain chocolate, melted
• 100g or 4oz butter, melted
• 100g or 4oz plain flour

Instructions

1. Whisk egg yolks and sugar until pale and thick.
2. Melt chocolate and butter together in a bain marie.
3. Fold melted chocolate and butter, then flour into egg and sugar.
4. Whisk egg whites until stiff.
5. Gently fold in to rest of mixture.
6. Pour into tin.
7. Bake for 45-50 minutes in 190C 375F GM5 preheated oven until puffed, slightly cracked on top and firm to touch.
8. Leave to cool in tin for 10 minutes before turning out onto a wire tray.
9. If making two cakes for sandwiching, fill with butter cream icing.
10. Ice with chocolate and cream icing.

Links

• butter cream icing
• chocolate and cream icing

• Back to my homepage
• Back to the recipes index

This page was last updated by Mad Hatter on 12th May 2001.