So, just to make something a bit different (yeah, right – me and chocolate is really something different!!), when invited for dinner at my crafty buddy Karen’s house I decided to make a yummy Death by Chocolate cake for pudding! So, here’s the recipe and some pictures along the way (nb Mine is a double-layered cake, but the recipe says to use a slightly bigger tin than I did and have a single-layered cake)
Have a go and see if yours looks prettier (not hard!!) and tastes as yummy as mine!
Death by Chocolate
(Taken from the Great British Book of Baking)
For the Cake: 300g good quality dark chocolate; 150g unsalted butter, diced; 5 medium eggs at room temperature; 1/2 teaspoon vanilla extra; 100g caster sugar.
For the Topping: 200g good quality dark chocolate; 100ml double cream,
A 22cm cake tin, greased with butter and lined with greaseproof paper, electric mixer, saucepans or microwave for melting
- Pre-heat the oven to 180’c / 350’F / Gas Mark 4.
- Break up the chocolate and put it into a heatproof bowl with the butter. Melt together either in the microwave (make sure only heat for a few seconds at a time eg 30 seconds initially then 10-15 when starts melting) or by setting over a pan of steaming hot (but not boiling) water, stirring frequently. (NB Don’t let the bottom of the bowl touch the surface of the water or the chocolate may get too hot and seize up into a thick clumpy mess rather than a smooth fluid!) Once the chocolate has melted, remove the bowl from the heat and leave to cool while you whisk the eggs.
- Break the eggs into a large mixing bowl, add the vanilla and whisk for a few seconds just to break up.
- Add the sugar and whisk on full power until pale, very thick and mousse-like, and about 5 times the original volume. This will take about 5 minutes. To check if the mixture is ready, lift out the whisk – if a thick, ribbon-like trail of mixture falls back into bowl and is still visible after 5 seconds, you can stop whisking!
- Pour the chocolate mixture on to the egg mousse and very gently, but thoroughly, fold the two together, using a large metal spoon. Take your time, and make sure there are no pockets of chocolate at the bottom of the bowl.
- Pour the mixture into the prepared tin and bake in the pre-heated oven for 35-45 minutes, until just firm to the touch – the centre should still be slightly moist under the crust, as the cake will continue cooking after it comes out of the oven.
- Stand the tin on a wire cooling rack and run a round-bladed knife around the inside to loosen the sponge. Leave until completely cold before removing the tin. NB The cake will rise to the top of the tin during baking but will sink on cooling.
Putting Together the Cake
When the cake’s finished you can put it together using the following method:
- Invert the cake onto a serving plate – it’s easier to ice the flat base! Don’t worry if it looks a bit messy at this stage.
- Chop/break up the chocolate and put it into a large heatproof bowl with the cream. Melt them together (using the same method as you did in part 2. above) until the chocolate is half-melted, then remove from the heat and beat well until the chocolate is glossy.
- Pour the topping evenly over the cake and let it trickle down the sides. You can help it a little if you need to, though if you work it too much, you will lose the shine.
- Leave until firm, preferably overnight, before serving.