chocolate cake

coeur tendre en chocolat

for someone special

This is a chocolate cake recipe to make for a special occasion as it is sheer indulgence. You can make it in a heart shape for the one you love or simply in a traditional shape whichever you prefer.

Serve it for a tea time treat all on its own or for a special dessert when the mood takes you – heavenly! 

Ingredients 

·         8oz (1 cup) butter cut in small pieces

·         4eggs

·         9oz (250g) good quality plain chocolate

·         3½ oz (100g) castor sugar

·         1 tablespoon unsweetened cocoa powder

·         2 teaspoon vanilla extract

For the Glaze:

·         6oz (175ml) whipping cream

·         8oz (225g) dark plain chocolate.

·         1oz (30g) unsalted butter

·         30ml (2 tablespoons) almond liqueur – optional

·         Chocolate curls and/or strawberries to garnish (you can use glacier cherries)

You will need 9-inch (20cm) heart-shaped cake tin, or a round one.

Method

·         Prepare the cake tin by greasing lightly with softened butter.

·         Pre-heat the oven to 150°C/300°F/Gas3

·         The cake is baked in a bain marie (a water bath) so wrap the cake tin in foil to prevent the water getting in.

·         Melt the butter and chocolate in a bowl over a saucepan with hot water, keep it on a low heat.

·         Beat the eggs and sugar together (using an electric mixer if you have one) for 1 minute until thick and creamy.

·         Gradually mix in the cocoa powder.

·         Beat in the vanilla essence.

·         Now beat in the melted chocolate and butter, incorporating it thoroughly.

·         Put this mixture into the cake tin.

·         Place the cake tin into a large roasting tin and pour boiling water to come half way up the tin.

·         Bake for about 45 minutes. The centre should be still soft but a skewer will come out clean.

·         Allow to cool. The centre may sink a little but this is ok!

·         Place the cake onto a wire rack upside down.

To Make The Glaze

·         Bring the cream to the boil in a pan.

·         Remove from heat immediately and add the chocolate.

·         Stir gently until well mixed then beat in the butter and almond liqueur.

·         Allow to cool before pouring over the cake.

·         Use a spatula to spread the glaze over the cake.

·         Decorate with the chocolate swirls or flakes and cherries or your choice.

·         Chill until ready to serve.

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