CHOCOLATE CAKE
250g dark chocolate (use milk chocolate for a fudgier taste)
250g unsalted butter
200g sugar - I used a mixture of soft brown sugar, caster sugar, and muscovado sugar
50g cocoa powder
4 eggs, separated
sea salt (optional)
Preheat the oven to 160C, and line a tray/tin with salted butter.
Melt the chocolate and butter in a bain marie, then set aside.
Beat the egg yolks, sugar and cocoa powder until thoroughly combined.
Add the mixture to the chocolate/butter mixture.
Whisk the egg whites until you get stiff peaks, then fold into the other mixture.
Pour into the tray/tin.
If you're adding the salt, sprinkle a little over the top.
Pop into the oven for 30 minutes - or until a fork comes out clean.
When cooked, leave in the tin for 5 minutes (to hold its shape), then turn out onto a wire rack to cool.
Serve with chantilly.
250g dark chocolate (use milk chocolate for a fudgier taste)
250g unsalted butter
200g sugar - I used a mixture of soft brown sugar, caster sugar, and muscovado sugar
50g cocoa powder
4 eggs, separated
sea salt (optional)
Preheat the oven to 160C, and line a tray/tin with salted butter.
Melt the chocolate and butter in a bain marie, then set aside.
Beat the egg yolks, sugar and cocoa powder until thoroughly combined.
Add the mixture to the chocolate/butter mixture.
Whisk the egg whites until you get stiff peaks, then fold into the other mixture.
Pour into the tray/tin.
If you're adding the salt, sprinkle a little over the top.
Pop into the oven for 30 minutes - or until a fork comes out clean.
When cooked, leave in the tin for 5 minutes (to hold its shape), then turn out onto a wire rack to cool.
Serve with chantilly.
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