Friday - - Good Food -

Prep time 15 mins Bak­ing time 1 hour Makes 1 large cake 175g flour 1 tsp bak­ing pow­der 30g ca­cao pow­der 250g un­salted but­ter 200g dark cho­co­late 275ml strong brewed cof­fee 450g caster sugar 2 eggs 2 tsp vanilla essence FOR THE CHO­CO­LATE GANACHE 90g dark cho­co­late 80ml cream Cho­co­late flow­ers, to dec­o­rate Pre­heat the oven to 180°C. Grease a 25cm loose-based cake tin or a bundt tin and line with bak­ing pa­per. In a large bowl sift to­gether the flour, bak­ing pow­der and ca­cao pow­der. Heat the but­ter, dark cho­co­late and cof­fee over a low heat un­til the cho­co­late melts. Add the caster sugar and stir un­til dis­solved. Re­move from the heat and pour into a mix­ing bowl. Add the dry in­gre­di­ents, then the eggs and vanilla essence. Whisk to­gether then pour into the tin and bake for 1 hour. To make the ganache, add the dark cho­co­late and cream to a pan. Stir over a low heat un­til melted. Cover and chill for 1 hour or un­til thick. Al­low the cake to cool down be­fore re­mov­ing from the tin. When cool, driz­zle with the ganache. Serve dec­o­rated with cho­co­late flow­ers.

To make cho­co­late flow­ers, melt 90g white or dark cho­co­late then pour on to a bak­ing tray lined with bak­ing pa­per. Spread the cho­co­late out and leave to set. Use flower-shaped cut­ters to stamp out shapes from the cho­co­late. Place on a tray lined with bak­ing pa­per and chill un­til ready to use.

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