Thursday, May 20, 2010

If chocolate could kill.

It's a slice of heaven, it really is. This chocolate mousse recipe I found somewhere I can't recall.
Every bite you take is sinful, and yet so divine you feel the need to not stop eating.
The cake serves well, plenty and can get quite heavy after a few bites so be sure to cut just a sliver at a time.
I swear by this cake. As all my friends in the real world know that if there's ONE person who knows food- Tis me. I pay attention to its taste and presentation et al. And all combined together, impress me.

I have to admit. There's a girl in my college. Her name's alisha. Her eggless chocolate cake is to DIE FOR. Perhaps better than this even. And I literally got after her life to make me more but she never did. Oh well, she'll pay for the long torture of waiting for it. The cake, it's like- once you have it. You just can NOT stop. It's addictive. No drug though, but addictive none the less.

Anyway, to continue with the recipe:

  • 500g dark chocolate
  • 2 tbs golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 tbs caster sugar
  • 1 tbs plain flour, sifted
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve

  • Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.

  • Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.

  • Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).

  • Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.

  • To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.

  • Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

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