Image Copyright Owner by 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER'
Preparation time 25 minutes plus 15 minutes for decoration
Ingredients:
• 175g (6oz) plain chocolate
• 175g (6oz) butter, softened
• 175g (6oz) caster sugar
• 5 eggs, separated
• 5ml (1tsp) vanilla essence
• 100g (4oz) plain flour, sifted
Ingredients For The Chocolate Glaze:
• 3tbsp double cream
• 175g (6oz) plain chocolate, grated
• 15g (½oz) butter, softened
Preparation:
1. Grease a 20cm (8in.) cake tin and line the base with greased greaseproof paper. Dust lightly with flour. Set the oven to 180°C/350°F/Gas Mark 4.
2.Melt the chocolate in a bowl set over a pan of simmering water. All to cool a little.
3. Beat the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the cooled but still melted chocolate and the vanilla essence. Lightly fold in the flour.
4. Whisk the egg whites until stiff. Using a large metal spoon or spatula, fold 1 spoonful of the egg whites into the chocolate mixture. Then fold in the remaining whites.
5. Turn the mixture into the prepared tin and bake for 50 minutes, or until the cake feels firm to the fingertips. Cool on a wire rack.
6. To make the chocolate glaze: bring the cream to just boiling point. Put the chocolate into a mixing bowl. Pour over the hot cream and stir constantly until the chocolate has melted. Beat in the butter.
7. Place the cake on a wire rack over a sheet of greaseproof paper. Before the chocolate glaze has time to set, use it to coat the top and side of the cake. (Do not be tempted to lift any of the glaze that has dripped on to the greaseproof paper back on to the cake as it will be full of crumbs.)
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p36'
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