Choco­late Cake

Chat - - Easy Grub -

MAKE IT Gold Sacher torte

Serves 16 400g dark choco­late 200g but­ter 225g light mus­co­v­ado sugar 6 eggs, lightly beaten 50g ground al­monds 125g self-rais­ing flour 4tbsp co­coa 12 liqueur choco­lates 300ml dou­ble cream 3tbsp caster sugar Ed­i­ble glit­ter and choco­lates 1 Heat oven to 190C/gas 5. Break choco­late into pieces and melt 200g in a bowl over hot wa­ter. In an­other bowl, cream but­ter and mus­co­v­ado un­til fluffy. Beat in eggs, fold in al­monds, flour and co­coa. Stir in melted choco­late. 2 Pour half mix­ture into a greased, lined 21cm tin and evenly ar­range liqueur choco­lates in the mix­ture. Spoon over re­main­ing mix­ture. Bake for 30 min, then cover with foil and bake for 15 min more. Leave to cool. 3 For the top­ping, warm through cream and sugar in a pan. Add re­main­ing bro­ken choco­late, turn off heat and stir. Cool for 10 min, then spread on top of cake. Sprin­kle with glit­ter, top with choco­lates and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.