This very rich cake is perfect for the grand finale to a dinner party, and should be made a day ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.
- 6 eggs
- 1/2 cup firmly packed brown sugar
- 400g dark chocolate, melted
- 1 cup thick cream
- 1/3 cup Cointreau
- Preheat oven to moderate. Grease and line deep 22 cm round cake pan.
- Beat eggs and sugar in large bowl with electric mixer about 5 minutes or until thick and creamy. Gradually beat in barely warm chocolate; beat until combined.
- Using metal spoon, gently fold in combined cream and liqueur. Pour mixture into prepared pan.
- Place pan in baking dish; pour enough boiling water into dish to come halfway up side of pan.
- Bake cake in moderate oven 30 minutes. Cool cake in pan.
- Turn cake onto serving plate, cover, refrigerate overnight. Serve dusted with a little sifted cocoa, if desired.
Serves 12
Tips
Any type of liqueur can be substituted for the citrus-flavored Cointreau.
This cake is delicious served with fresh raspberries and fresh raspberry coulis.
Source: The Australian Women's Weekly
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