New York Chocolate Cake

Last week, Kat made a seriously calorific chocolate cake which went down very well indeed. In fact, she made two and dared us all to eat both, but even the appetites, determination and weekly perserverance of the Cake Club was not enough to defeat this one. Kat’s report follows.

New York Chocolate Cake

480 g dark/bittersweet chocolate
500 g butter
250 mL espresso (or other strong coffee)
1 c brown sugar packed
8 large eggs

Pre heat oven to 180°C and butter a loaf tin.
Chop chocolate and place in a large heatproof bowl.
In a saucepan bring butter, espresso and sugar to the boil and simmer briefly. Pour the butter mix over the chocolate and allow to sit for a few minutes. Stir gently to help chocolate melt.
Beat the eggs, then add the chocolate mixture and whisk thoroughly.
Pour batter into the prepared cake tin, then place in a large roasting pan (or other large dish) and half fill with hot water (reaching halfway up the sides of the cake tin).
Bake for 1 hour.
Remove cake from waterbath and chill overnight.
The next day remove the cake from the tin, if you find this difficult, place the tin in hot water for a couple of minutes.

Raspberry sauce

1 kg frozen raspberries (thawed)
Juice of 1 lemon
2 Tbsp sugar

Puree the thawed berries and their juice with the lemon juice and sugar, pour the sauce through a sieve and chill for up to two days. Serve with the cake.

I used Whittakers 62% chocolate.
I used 1 t instant coffee + 250 mL water, ‘cos I don’t have a coffee machine!
I only used half a kg of raspberries, with 1 T lemon juice and 2 T sugar.
You really only need to make half the recipe, as this recipe filled two normal sized loaf tins!

Published in: on July 27, 2010 at 18:03  Leave a Comment  

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