This cake came together from scratch to consumption in just under an hour. Demolition lasted a polite 15 minutes. Essentially six pantry ingredients (not counting a pinch of salt), the batter was made and thrown in the oven in less than 10 minutes. Baking lasted 30 minutes, and a cheat quick freeze for 20 minutes cooled it to room temperature, ready to be eaten.
I would certainly argue that fresh raspberries are the perfect finishing to a chocolate cake, and while it is only a serving suggestion, I highly recommend it. Whipped cream never hurts, either. The cake has this epic soft center that isn't runny, but just perfectly soft to immediately melt in your mouth.
Ingredients:
120g dark chocolate
1/2 cup butter
2 eggs
1/3 cup sugar
1/3 cup flour (heaped)
1 Tbsp cornflour (heaped)
pinch of salt
Method:
Butter and flour a loaf tin the line with parchment with an overhang. Preheat oven to 325F.
Melt the chocolate and butter together (either in bursts in the microwave or in a bowl over simmering water).
Whisk the eggs and sugar together until pale, frothy, and more than doubled in volume.
Add the melted chocolate butter to the eggs, whisking continuously.
Stir in the sifter flours and salt, mix until just incorporated.
Pour into the prepared mold and bake for 25-30 minutes.
Using the parchment overhang, pull the loaf out of the tin and let cool on a wire rack.
Serve at room temperature with some whipped cream and fresh raspberries.
صحة و عافية
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