A really easy chocolate cake for someone that really hates baking cakes. Janine – this one won’t have to go through the kitchen window! So for your birthday …… try this.
400 g chopped 75 % Lindt chocolate
95 g muscovado (or dark brown) sugar
2 tablespoons good brandy
250 ml heavy double cream
250 ml pouring (whipping cream)
Icing sugar for dusting
What to do
Pre-heat oven to 180 C.
Grease and line base and side of 26 cm spring form cake tin with baking powder.
Melt chocolate in heatproof bowl over simmering water, stirring until smooth – then remove from heat and allow to cool.
Put the eggs, sugar and brandy (if you don’t like to use alcohol, reduce fresh orange juice and a spot of honey until you get a thick syrup and use that instead) in a separate heatproof bowl over a pan of simmering water, whisking continuously until the mixture doubles in volume.
Remove from the heat, fold in the cooled chocolate and then fold in the thick cream – mixing it well to combine. Pour this into the prepared cake tin.
Half fill a large roasting pan with hot water and place it, as well as the cake, at the bottom of the oven on the lowest rack. It will steam bake – heating through the cake evenly.
Bake for 40 minutes until the skewer comes out cleanly.
Allow the cake to cool in the tin before you turn it out.
Turn it into the serving dish – this cake does not like to travel, not that it ever needs to.
It rarely makes it out of the kitchen intact – and if you are really lucky someone may honour you with one. Realise then that it is, indeed, an honour.
Dust the cake and serve with cream and my baby sister, Nelle’s, green preserved figs if you can ever get them.
One of these particular figs is worth a thousand times more than a case of the Moet & Chandon I suggest one drinks with this cake. They are spicy, mystical and the stuff dreams are made of.
I can never forget the taste and they have ruined all other preserved figs for me.
Janine – I can give you no greater birthday gift.
Happy Birthday sweetheart.