Death by Chocolate

DEATH BY CHOCOLATE

INGREDIENTS TO MAKE ONE 23CM CAKE

FOR THE SPONGE CAKE

300 g Dark chocolate - chopped

125 ml Water

7 Eggs

200 g Castor Sugar

150 g Flour

FOR THE BUTTER CREAM

3 Egg Yolks

100 g Castor Sugar

60 ml water

80 ml Ready made chocolate sauce

250 g softened butter - cut into cubes

FOR THE CHOCOLATE GANACHE

300 g Dark chocolate

300 ml fresh cream

Extra chocolate to garnish

METHOD

TO MAKE THE SPONGE CAKE

Pre-heat the oven to 170 Celsius. Grease and flour a 23cm cake tin. Place the chocolate & water into a bowl and place over a Bain Marie to melt the chocolate. Stir well to combine the chocolate and water. Place the eggs and sugar in a bowl and place over a Bain Marie, whisk the eggs and sugar together until the mixture has thickened and turned pale. Remove the eggs from the Bain Marie and fold in the flour. Fold in the chocolate and pour into the prepared cake tin and bake for about 35 to 40 minutes or until a skewer inserted comes out clean. Remove from the oven, allow to cool for a few minutes in the tin, then remove and cool on a wire rack.

TO MAKE THE BUTTER CREAM

Place the sugar & water in a pan, bring to the boil and them simmer for 1 to 2 minutes. Whisk the egg yolk until thick and pale, and now whisk in the chocolate sauce. Pour the hot syrup slowly over the egg yolks, while whisking. Continue whisking until the mixture cools to room temperature. Whisk in the softened butter.

TO MAKE THE GANACHE

Place the chocolate in a bowl; bring the cream to the boil. Pour over the chocolate and leave to stand for 3 to 4 minutes. Whisk until the cream and chocolate are blended, allow to cool to room temperature.

PLUM PRODUCTIONS

BENTLEY RECIPE

IN DEVELOPMENT