Why Chocolate Cake?
Chocolate cake is the ultimate indulgence. There is no occasion I can think of which would not benefit from the delicious velvet decadence of a chocolate cake.
I am not a chocoholic by any nature, and would choose cheese over chocolate any day, however there is something about a chocolate cake that goes far beyond the realms of chocolate alone. Whether on a diet, counting calories or teaching children ‘no sweets before dinner’ the arrival of a chocolate cake will make all the rules disappear. Chocolate no matter where or when will always make you feel that little bit better.
This recipe is one that I was taught while studying to be a chef, so this recipe is even closer to me heart. This chocolate cake is full of indulgence that you could ever wish for in a chocolate cake; double chocolate what more would one want.
However saying that this chocolate dose not contain to elements of chocolate. It is given its name however because there is very little flour used, giving way to all that chocolate goodness.
250g Dark good quality chocolate
175g unsalted butter
140g caster sugar
30g self raising flour
Cocoa powder to dust
Preheat oven to 160 degrees Celsius. Line a 16 inch spring form round tin with baking paper, or rub with butter and dust with flour.
Melt the chocolate and butter in a bowl sitting over warm water, or in the microwave.
In a separate bowl whisk the eggs and sugar until they are light and form ribbons with your whisk over a Bain Marie. Keep an eye on the temperature of the eggs - you do not want them to go over 38 degrees. An easy way to check is to place your finger in the egg mix; if the temperature doesn’t feel very different from your finger it is perfect.
Fold the chocolate into your egg mix and gently fold in your sifted flour.
Pour into your baking tin and bake for 1 hour.
Take out and allow to cool. The top of the cake will look cracked and will fall slightly when it cools. To serve dust with cocoa powder.