Hot Desserts Recipes - Dark Chocolate Cake

Ingredients

• 200g/7oz plain chocolate (broken into pieces)

• 100g/4oz butter

• 3 eggs {separated}

• 100g/4oz brown sugar

• 50ml/2fl oz brandy

• 112 teaspoon vanilla essence

• 75g/3oz plain flour

• 50g/2oz ground almonds

For the icing:

• 175g/6oz plain chocolate (broken into pieces)

• 25g/1oz butter

• 175g/6oz icing sugar (sifted)

• 3 tablespoons warm water

• 300ml/1/2pt double cream (swiftly whipped)

Serves 6-8

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and flour a deep 20cm/8in round cake tin and line the base with greaseproof paper.

2. To make the cake, put the chocolate and butter into a heatproof bowl and set over a pan of hot water until melted.

3. Meanwhile, put the egg yolks and sugar in a large heatproof bowl, place over a pan of hot water and whisk with an electric whisk until very pale and creamy. Remove from the heat and whisk until cool. Add the brandy and vanilla essence and whisk in the melted chocolate and butter mixture.

4. Add the sifted flour and the ground almonds and fold in gently, using a metal spoon. Whisk the egg whites until stiff then very lightly fold into the mixture, a little at a time. Pour the mixture into the cake tin and bake in the oven for 45 to 50 minutes or until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.

5. To make the icing, melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Remove from the heat and gradually stir in the icing sugar and warm water to make a thick icing. Keep warm over the pan of hot water until ready to use.

6. Cut the cake in half and spread a third of the icing over one half of the cake, then top with a third of the whipped cream. Put the remaining cake on top. Spoon the rest of the icing over the top and completely coat the top and sides of the cake.  Leave to set.