Jennifer Paterson's adult chocolate cake
Very rich. A little less sugar next time. And half the quantity, unless there are 20 for dinner.
225g 85% plain chocolate
225g unsalted butter
280g caster sugar
5 eggs
Grease a 22cm cake tin. Heat the oven to 180C.
Melt the chocolate in a bowl over simmering water. Add the cubed butter towards the end. Beat in the sugar.
Meanwhile, beat the eggs until they are frothy and foamy, then fold into the chocolate mixture until everything is thoroughly combined. Pour into the cake tin and cook in a bain marie (a couple of centimetres deep, cold water is fine) for one hour.
Let the cake cool in the tin, then put into the fridge. Do not eat warm.
JP says: It's a killer. She's not wrong.
Posts
2 comments:
What do you mean half the sugar?! It was delicious as it was!!!
E x
No, not half the sugar, half the size of cake .... there's still a huge amount in the fridge as no-one can eat more than a morsel at once.
Thanks for the compliment - it's just that on day two, I thought it was a bit too sweet. Those of you that don't agree could add vanilla ice-cream to feed your sugar addiction ;)
xxx
Post a Comment