RICH CHOCO­LATE CAKE

Woman’s Day (Australia) - - Food To Love -

SERVES 12 PREP 20 MINS COOK 2 HOURS + COOL­ING

200g dark eat­ing choco­late, coarsely chopped 60g but­ter, coarsely chopped 5 eggs, sep­a­rated 1 tbsp brandy ½ cup ground al­monds ¼ cup plain flour ¹⁄ cup caster sugar 3 ½ cup pour­ing cream 200g dark choco­late, finely chopped 125g fresh rasp­ber­ries

1 Grease a 2-litre (8-cup) pud­ding steamer. Line base with bak­ing pa­per.

2 Stir choco­late and but­ter in a large saucepan over low heat un­til smooth. Re­move from heat. Cool 10 mins. Stir in egg yolks and brandy, then ground al­monds and sifted flour.

3 Beat egg whites in a medium bowl with an elec­tric mixer un­til soft peaks form. Add sugar, beat­ing un­til sugar dis­solves. Fold egg white mix­ture into choco­late mix­ture, in two batches. Spoon mix­ture into steamer.

4 Place steamer, with­out lid, in a 4.5-litre (18-cup) slow cooker. Pour enough boil­ing wa­ter into cooker to come half­way up the side of steamer. Cook, cov­ered, on High 2 hours un­til cake feels firm.

5 Re­move steamer from cooker. Turn cake im­me­di­ately onto a wire rack lined with bak­ing pa­per to cool.

6 To make choco­late ganache, bring cream to boil in a small saucepan. Re­move from heat. Add choco­late, stir­ring un­til smooth. Stand ganache at room tem­per­a­ture un­til spread­able.

7 Spread cake with choco­late ganache, then top with berries.

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