Some: French-style chocolate cake

Saturday, October 6, 2012

French-style chocolate cake

Serves: 6-10

Prep: 15 minutes
Cooking: 30 minutes

Ingredients:
225g butter, chopped
225g Plaistow 70% dark cooking chocolate, coarsely chopped
225g caster sugar
5 eggs
1 heaped tablespoon plain flour
Cocoa powder, to dust
Crème fraiche and raspberries, to serve

Preheat oven to 180C. Grease and line the base and sides of a 20cm spring form cake pan.
Place the butter and chocolate in a heatproof bowl over gently simmering water (do not let the bowl touch the water). It is important to let the chocolate and butter melt very gently together, once melted, stir until smooth. Remove the bowl from the heat and cool slightly.
Add the sugar, beating in with a wooden spoon, until well combined. Add the eggs, one at a time, beating well between each addition. Sift over the flour and gently fold until just combined.
Pour into the prepared pan. Bake in preheated oven for 22 minutes or until the cake still has a slight wobble but will firm on cooling. Set aside to cool slightly. Remove from pan and place on a serving plate. Dust with cocoa powder. The cake can be served immediately or is even better the next day when the soft centre will be fudgy and quite delicious.
Cut into wedges and dollop with crème fraiche. Serve immediately sprinkled with fresh raspberries.