Decadent Chocolate Cake
Decadent Chocolate Cake Malky Soffer

Using real chocolate rather than cocoa is the secret to making a richer chocolate cake.

For the cake:

  • 225g good quality dark chocolate
  • 170g unsalted butter or margarine
  • 4tbsp strong black coffee
  • 4 eggs, separated
  • 170g plus 1tbsp caster sugar
  • 55g all-purpose flour
  • 1 heaped tsp baking powder

For the icing:

  • 225g good quality dark chocolate
  • 50g unsalted butter or margarine
  • 2tbsp black coffee or brandy

Line and butter a 20cm x 8cm springform cake tin.  Preheat oven to 170C/375F.

Over a pan of barely simmering water, gently melt the chocolate and butter or margarine.  When melted, stir in 4tbsp of strong black coffee.

Separate 4 eggs. Whisk the yolks with 170g of caster sugar until pale and thick and then add the slightly cooled chocolate mixture plus the flour and the baking powder.

In a separate bowl, whisk the egg whites until stiff. Add the 1tsbsp of caster sugar and whisk for a further 20 seconds.

Lightly incorporate the whites into the chocolate mixture, taking care not to over mix.

Transfer the mixture to the tin and tap it sharply on the work surface to remove any bubbles.

Bake for 50-55 minutes. Loosen the springform collar and allow to cool.

To make the icing, melt the chocolate with the butter or margarine over a pan of barely simmering water. Add the coffee or brandy.

Even the top of the cake, if necessary, and, using half the quantity, ice the top and sides with a palette knife. Allow to set, then repeat.

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