Tipsy Chocolate Treat
>Recipe by Alex Barker "Essential Guide to Cake Decorating"<
250 g (9 oz) dark chocolate
175 g (6 oz) unsalted butter
6 eggs, separated
200 g (7 oz) caster sugar
50 g (2 oz) self-raising flour
3-4 T rum
Icing and decoration:
1 quantity dark chocolate ganache (Recipe follows)
- Line and grease a deep 20cm (8 in) round loose-bottomed tin. Preheat the oven to 170C/325F/gas mark 3. Melt the chocolate and butter gently in a heatproof bowl over a saucepan of hot water.
- Whisk the egg yolks with 150 g (5 oz) of the sugar until pale, thick and creamy. Gently stir in the cooled chocolate. Then fold in the flour.
- In a separate bowl, whisk the egg whites until stiff but not dry (>>soft peak). Then gently whisk in the rest of the sugar. Fold in egg whites into the chocolate mixture and pour into the prepared tin.
- Bake for 1 H 15 m or until the inserted skewer come out clean. Leave to cool out in the tin for 15 m then remove and cool completely.
- Invert the cake and sprinkle with rum over the base. Allow to soak for few minutes. Turn the cake back.
- Cover the cake with 2/3 past of the ganache.
- Cut a piece of foil at least the length of the cake and twice the hedge. Spread over the warm ganache over it. Let it set but do not allow to become hard.
- Wrap the just-set chocolate around the cake, jagged egde up, and gently peel off the foil as you press to the cake. Leave it to be firmed
- Decorate and enjoy....
Recipe also from Alex Barker
225 g chocolate (dark, milk, or white), chopped
120 ml thick cream
50 g butter
- Put the chocolate in a bowl. Heat the cream, do not boil.
- Pour the hot cream all over the chocolate until completely melted.
- Add the butter. Mix well.
- Ready to use