Chocolate Cake: No-name-and-all-attitude

 Photos were taken after midnight so apologies for the shoddiness!

With two days to go until Good Friday, we are finally getting to the business end of things. And that business is chocolate. Traditional Easter fare such as Hot Cross Buns or Gubana should never be forgotten… but you seriously didn’t think I’d leave everybody chocolate-less, did you? Oh the humanity!

Now there’s actually no name for this cake. Umm chocolate cake? Rich chocolate cake? Fudgy gateau? But you know what? This doesn’t have a name because it doesn’t need a name. Not when it has 500g of chocolate in its arsenal. Let me rephrase it for more impact; this cake involves half a kilo of chocolate.

 Served with freshly sliced srawberries brushed with strawberry glaze (recipe to come in future post)

 Now despite my preaching, I have to admit that I wasn’t 100% happy with it. But I blame it totally on myself and not the recipe (adapted from Gourmet Traveller). I think I got a bit impatient and didn’t whip the egg whites enough and folded it in a little manically. The result was a cake that had a few weird gaps and places where it sunk in a little. And in some parts, the egg whites weren’t aerated enough so it was super dense and fudgy. But don’t get me wrong, it still tastes fabulous. I also probably went a little booze happy with the cake because after a couple of slices and I felt all woozy. But then again, I’m THE cheapest of drunks. I’ve no doubt that you would do a better job at it and give it the attention it deserves. That is, if you choose to try it.

And believe me, my fellow chocoholics, you really should!

Chocolate Cake: No-name-and-all-attitude

Ingredients 

300g good quality dark chocolate (Valrhona is best)
175g butter, softened
100g caster sugar
5 eggs, separated
80g sifted plain flour
40ml Grand Marnier
40ml Whisky or Brandy (feel free to substitute the 80ml of alcohol with whatever you wish. Replace with milk if serving to children)
pinch of cream of tartar

Ganache

300ml pure cream
200g good quality dark chocolate, coarsely chopped

Method

Grease and line an 18-20cm diameter springform cake pan. Grease the base of the lining. Preheat oven to 160°C.

Melt 300gm chocolate in a heatproof bowl over a pan of slow simmering water and set aside.

With an electric mixer, cream butter and sugar for 5 minutes until pale and creamy. While continuously mixing, add egg yolks, one at a time, beating briefly after each addition to incorporate.

With a wooden spoon, mix in the flour, add the alcohol/milk and half the melted chocolate. Beat until half mixed then fold in the remaining chocolate.

In a separate bowl, whisk eggwhites with cream of tartar until soft peaks. Fold a third of eggwhites through chocolate mixture to loosen mixture, then fold through remaining eggwhite taking care not to overwork.

Spoon mixture into cake pan and bake in centre of oven for 55 mins to an hour or until a skewer comes out clean. Cool completely in the cake pan on wire rack, then remove the sides and invert onto a cake platter.

For ganache, bring cream just to the boil in a saucepan. Remove from heat, add chocolate, stand for 5 minutes until chocolate melts, then stir until glossy and smooth.

Transfer to a bowl or container and cover the surface with clingwrap to prevent a skin forming. Stand for 1 hour at room temperature to cool then refrigerate for 45 minutes or until firm yet still pliable.

Remove ganache from refrigerator and stir until smooth. Coat sides and top of cake evenly with ganache.

Cake can be stored in the refrigerator, however bring to room temperature before serving.