Chocolate cake 04.01.2008
This is the only cake recipe I know by heart and it has been failsafe, generally delightful and delicious every time I’ve made (except that once).
Ingredients
- 200g dark cooking chocolate
- 180g sugar
- 180g butter
- 3 eggs
- 3 heaped tblsp flour (plain or self raising)
icing sugar to dust
raspberries for excitement
Method
Chop the butter and chocolate into smallish cubes.
Put butter, chocolate and sugar into a microwave safe mixing bowl or the top of a double boiler.
Melt gently in the microwave, stirring every 45 seconds or so. Alternatively, melt gently in the double boiler. Be careful not to over-cook it - you merely want to melt it together.
Once melty, beat in eggs one at a time, alternating with a tablespoon of flour.
The mix should become quite thick and glossy and pull away from the edges of the bowl a little.
Pour mixture into a greased and floured cake tin (~20cm).
Cook at 200C for 10 minutes then reduce heat to 150C for 45 mins. It should be crunchy on the outside but a little squishy in the middle.
Cool slightly, flip out of tin and dust with icing sugar.
I have, on occasion, stirred a handful of frozen raspberries through the mix before cooking - just to keep things interesting. The cake is so forgiving that it doesn't mind the raspberry addition.
File under dessert
Ingrid is slowly and conscientiously sampling her way through the food of Southern Vietnam.
Comments on Chocolate cake
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Virginia on 04 January 2008:
That's a great recipe Ing - I'm always looking for a single-20cm-tin, quick chocolate cake recipe. If ONE MORE RECIPE calls for 'sandwich tins' (multiple) I'm going to scream. And then I'm going to go online and buy myself some.