I can’t remember where the recipe for this cake came from, but I did find it in a magazine recently. It is very rich, almost a custard!
The lettering is cut from pale green florist paste and milk chocolate modelling paste. I used royal icing for the knives & forks.
Cake is always good especially when we have something to celebrate and the launch tomdoorley.com is!
150g (70% cocoa solids) dark chocolate broken up
150g butter cut in cubes
75g soft brown sugar
75g golden caster sugar
2tbs double cream
1tsp vanilla extract
3 large eggs
cocoa powder
Heat the oven to 160˚C, GM 2.5. Butter and line a 20 cm square tin with baking parchment.
Put the chocolate, butter, sugars, cream and vanilla into a bowl and melt them all together with the bowl standing in a frying pan of hot water.
When melted take the bowl out of the water and add the eggs one at a time, whisking each one in with a ballon whisk, until smooth.
Pour the mixture into the prepared cake tin. Place the cake tin onto a baking sheet and place in the oven. Bake for 45-50 minutes, until almost set in the middle. Leave to cool in the tin.
When cold turn out and dust the top with cocoa powder.
Serve with whipped cream and strawberries.
No comments:
Post a Comment