Tuesday, 5 May 2009

Chocolate Cake - Birthdays! definitely!

 This is my definitive chocolate cake recipe - it's like a Giant Cupcake - and is completely delicious! I wish I could take credit for it, but it's a recipe given to me by a lovely friend .............. do try it!

Oven: 200 deg.C

200 gms. Good Plain Chocolate (Menier Choc. Patissier)
200 gms. Butter (or hard margerine).
1.1/2 cups of sugar
3 tbls. sieved cocoa
1 tsp vanilla ess.
1/2 cup of water
5 eggs - separated

Melt all these ingreds. together (except the eggs) on a low heat, in a bowl over a saucepan of hot water. Try not to let the base of the bowl touch the water. Stir together.
When the above is melted and smooth, remove from the heat and
Add the egg yolks.
Mix until smooth, shiny and slightly thickened.

Remove 1 cup of this mixture and set aside - this will be for the icing (frosting).

Pour the rest of the mixture into a large mixing bowl.

In a separate clean bowl, beat the egg whites until stiff and
Fold carefully into the remaining choc. mix. then
Fold in gently 1.1/4 cup of sieved Self Raising Flour (or Plain Flour + 2 tsps. of Baking Pdr.)

Pour the mixture into your prepared baking dish - approx. 12"x10" (ish) - and bake for about 30 mins. (Test with a skewer to make sure it's cooked thru.)
Remove from the oven and using a skewer, pierce it all over. (Dont go too mad!)
Cool very slightly.

Pour over your reserved cup of choc. mixture - (from the centre outwards) - and leave to 'set' and cool the cake.

This cake is easiest served from the dish it's baked in, as it's difficult to remove but - - - if this is made in a loose-bottom tin - it can be carefully removed.  It's probably a good idea to put 'straps' of overlapping baking parchment under the cake, which helps it lift out.

Important Note:  
Please be very careful when decorating children's cakes - this cake doesn't contain anything nutty, but I did put Smarties on as a decoration, and a particular child was allergic to these.  Do take care.

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