Chocolate Cake

Coeur Tendre En Chocolat ~
Tender Chocolate Heart

for someone special

This is a chocolate cake recipe to make for a special occasion as it is sheer indulgence.

chocolate-cakeChocolate Cake Charm


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! 


Chocolate Cake Charm

Bon Appetit

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Chocolate Cake Charm
Yield
6
Author
Judith Coates
Prep time
35 Min
Cook time
45 Min
Total time
1 H & 19 M
Print

Chocolate Cake Charm

This is a chocolate cake recipe to make for a special occasion as it is sheer indulgence.

Ingredients

  • 8oz (1 cup) butter cut into small pieces
  • 4eggs
  • 9oz (250g) good quality plain chocolate
  • 3½ oz (100g) castor sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoon vanilla extract
  • You will need a 9-inch (20cm) heart-shaped cake tin, or a round one.
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)

Instructions

  1. Prepare the cake tin by greasing lightly with softened butter.
  2. Preheat the oven to 150°C/300°F/Gas3
  3. The cake is baked in a bain-marie (a water bath) so wrap the cake tin in foil to prevent the water from getting in.
  4. Melt the butter and chocolate in a bowl over a saucepan with hot water, keep it on low heat.
  5. Beat the eggs and sugar together (using an electric mixer if you have one) for 1 minute until thick and creamy.
  6. Gradually mix in the cocoa powder.
  7. Beat in the vanilla essence.
  8. Now beat in the melted chocolate and butter, incorporating it thoroughly.
  9. Put this mixture into the cake tin.
  10. Place the cake tin into a large roasting tin and pour boiling water to come halfway up the tin.
  11. Bake for about 45 minutes. The center should be still soft but a skewer will come out clean.
  12. Allow to cool. The center may sink a little but this is ok!
  13. Place the cake onto a wire rack upside down.
To Make The Glaze
  1. Bring the cream to a boil in a pan.
  2. Remove from heat immediately and add the chocolate.
  3. Stir gently until well mixed then beat in the butter and almond liqueur.
  4. Allow to cool before pouring over the cake.
  5. Use a spatula to spread the glaze over the cake.
  6. Decorate with the chocolate swirls or flakes and cherries or your choice.
  7. Chill until ready to serve.

Notes:

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chocolate cake, desserts, french food
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