Donna Hay:

Topped with a smooth ganache, this de­light­fully deca­dent dessert is im­pos­si­ble to refuse – it makes for the per­fect fin­ish to any meal

Sunday Tasmanian - Tassie Living - - NEWS -

Dishes up a de­light­fully deca­dent dessert


• 250g un­salted but­ter, chopped • 200g dark choco­late, chopped • 11/3 cups (330ml) milk • 2 cups (440g) caster sugar • 1 tea­spoon vanilla ex­tract • 2 eggs • 1¾ cups (255g) plain flour, sifted • ½ tea­spoon bak­ing pow­der, sifted • ¼ cup (25g) co­coa pow­der, sifted


• 1 cup (250ml) sin­gle (pour­ing) cream • 300g dark choco­late, ex­tra, chopped


STEP 1 Pre­heat oven to 160°C. Place but­ter, choco­late, milk, sugar and vanilla in a saucepan over medium heat and stir un­til melted. Set aside to cool com­pletely. Add eggs and whisk to com­bine. Pour into a large bowl. Add flour, bak­ing pow­der and co­coa, and whisk un­til smooth.

STEP 2 Pour the mix­ture into a lightly greased 22cm round cake tin lined with non-stick bak­ing pa­per. Bake for 1 hour and 45 min­utes. Al­low cake to cool in the tin.

STEP 3 To make the choco­late ganache, place the cream and choco­late in a saucepan over low heat and stir un­til melted and smooth. Set ganache aside to cool to room tem­per­a­ture.

STEP 4 To as­sem­ble the cake, place it on a cake stand. Top with the ganache and smooth with a pal­ette knife to serve. Serves 10–12.

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