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Chocolate cake
By : Method
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Image: Flickr/creativecommons nevercoolinschool
- Grease the tin and line with greased greaseproof paper.
- Preheat the oven at 180 deg C.
- Break the chocolate into pieces and melt over a bain marie (or in the microwave) with 2 tbsp of water.
- Remove from heat and add knobs of butter and stir until smooth. Leave to cool.
- Put the egg yolks in the processor bowl with 100 gms of castor sugar and mix together for 30 seconds on speed 6 using the plastic blade, then add the melted chocolate, blend and mix in the flour.
- Wash the bowl, replace the blade with the whisk and beat the egg whites until stiff at Max speed.
- After 50 seconds, add 20 gms. of sugar and beat for a further 10 seconds.
- Lightly fold the egg whites into the mixture in three goes.
- Pour into the tin and bake for 1 hour.
- Turn out onto a cooking rack.
- This cake can be cut into thin slices to accompany a red fruit salad or vanilla ice cream.
Click here for more cake recipes
Image: Flickr/creativecommons nevercoolinschool
Ingredients:
20 gms. dark cooking chocolate
125 gms. butter
125 gms. sugar
50 gms. flour
4 eggs
10 gms. butter to grease tin
Got a recipe query? Mail it to us at bawarchieditor@sify.com
20 gms. dark cooking chocolate
125 gms. butter
125 gms. sugar
50 gms. flour
4 eggs
10 gms. butter to grease tin
Got a recipe query? Mail it to us at bawarchieditor@sify.com
RECIPES BY REHANA KHAMBATY
