ingredients
makes 16 slices
1/2 cup butter, in pieces, plus extra to grease
8 ounce good quality plain chocolate, such as Bournville, in pieces
8 medium eggs, separated
1 cup (8 ounce) golden superfine sugar
CHOCOLATE GANACHE
3 1/2 x 1 ounce plain chocolate, such as Bournville, in pieces
3/8 cup heavy cream
2 tablespoons Butter
TO DECORATE chocolate curls (see below)
method
1. Grease and line a 9 inch spring-release cake pan.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Cool slightly.
3. Whisk the egg yolks and sugar together (using a free-standing electric mixer if you have one) until pale, thick and mousse-like. Whisk in the melted chocolate.
4. Whisk the egg whites in a clean bowl to soft peaks. Add a third to the chocolate mixture and fold in, using a large metal spoon. Add the rest and fold in carefully.
5. Immediately pour into the prepared tin and bake at 180°C (160°C fan oven) for 1 1/4 hours. Turn off the oven. Cover the cake with a damp tea-towel and leave to cool in the oven; it will sink a little in the centre.
6. For the ganache, melt the chocolate with the cream and butter in a heatproof bowl set over a pan of simmering water. Remove the bowl from the pan and set aside to cool for 5 minutes or until thickened.
7. Take the cake out of the tin and peel off the lining paper. Put on a serving plate, then ladle the ganache over the cake, so it covers the top and drizzles down the sides. Leave until just set. Using a palette knife, scatter the chocolate curls on top to finish.
Chocolate curls (caraque): Melt about 3 x 1 ounce squares plain or white chocolate in a bowl set over a pan of hot water. Spread out thinly on a marble slab or clean surface and leave to set until no longer sticky to the touch. Holding a large knife at a slight angle to the surface, push the blade across the chocolate to shave off long thin curls. Adjust the angle of the blade to obtain the best curls.
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