Ingredients:
- Butter for greasing
- 300g broken dark chocolate
- 225g caster sugar
- 180ml boiling water
- 225g salted butter, cubed
- 6 eggs, separated
- 1 tsp instant coffee powder
- 1 tbsp vanilla extract
To top:
- Berries (choose your favourite - raspberries, blackberries, blueberries etc.)
- 200ml of crème fraiche
Method:
- Grease and line the base of a solid-bottomed 23cm/9inch round cake tin (a springform is best)
- Preheat the oven to 180C/160C fan/Gas 4
- In a food processor pulse the chocolate and sugar until fine. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and pulse some more until combined.
- In a bowl, whisk the egg whites until stiff and then fold them into the chocolate mixture
- Pour the mixture into the prepared cake tin and bake in the hot oven for about 45 – 55 minutes. Remember, don't worry if cracks appear.
- After you take the cake out of the oven it will collapse into itself quite a bit. This is ok – its not meant to be a proud cool cake, its meant to be slightly rough around the edges and the crème fraiche and berries will hid any dips and cracksLet the cake cool, then put it in the fridge for a few hours. When you are ready to serve, remove from the tin, smother the top in crème fraiche, then raspberries, strawberries and redcurrants (or blueberries, blackcurrants and blackberries). You can also grate some more chocolate on top or dust some icing sugar
and just remember, everything in moderation.....including moderation
No comments:
Post a Comment