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 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 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 Prepare the cake tin by greasing lightly with softened butter. Preheat 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 from getting in. Melt the butter and chocolate in a bowl over a saucepan with hot water, keep it on 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 halfway up the tin. Bake for about 45 minutes. The center should be still soft but a skewer will come out clean. Allow to cool. The center 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 a 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. Copyright © 2014-2020 www.lovefrenchfood.com
chocolate cake, desserts, french food
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