Almost-fudgy Chocolate Cake

Last week, the email reminding everyone to eat fewer Weetbix for breakfast on Tuesday, and also saying who was the Baker of the Week, was rather late in going out. This led to a soupçon of fear at morning tea, when a dozen hungry-looking folk gathered around the table and wondered whether Jane had remembered. Fortunately she arrived just before the edge of the table crumbled under the tense fingers of worried cake-lovers, with a monster of a mousse-filled chocolate dream. Her report follows.

Almost-fudgy Chocolate Cake
From The Best of Annabel Langbein cook book.

200g dark chocolate
200g butter
1/4 cup strong coffee
6 eggs
1 & 1/2 cups sugar
2 tsp vanilla essence
1 cup plain flour
optional: 1 cup raisins (don’t know why you’d want to add raisins to this recipe)

Preheat oven to 180°C.
Melt chocolate and butter in coffee over a gentle heat until melted but not too hot.
Beat eggs and sugar together until thick, foamy and pale yellow – about 5 to 10 minutes. Add the vanilla.
Gradually beat in the chocolate mixture.
Fold in the flour (and then raisins if using).
Pour mixture into 2 greased 23 cm cake tins.
Bake for about 30 min or until the top has formed a crust and a skewer comes out clean.
Cool in the tin before turning out.
Sandwich cakes together with chocolate mousse and garnish top with icing sugar and grated chocolate.

Chocolate Mousse

Whisk an egg in a bowl over a pot of hot water until frothy. You can add 1 tbsp of liqueur if you like.
Melt 100g chocolate (I prefer dark chocolate).
Stir the egg into the chocolate and leave it to cool a little while you beat 300ml of cream to soft peaks.
Fold a third of the cream into the chocolate mix then fold in the remaining cream.
Chill for 1 hour in the fridge.

The recipe says the cakes freeze well but I’ve never tried.
I have also halved the recipe but kept the whole serve of coffee and had it for dessert with ice cream.
Also don’t hurry when first adding the chocolate to the beaten eggs. I tried to get it done during an ad break and lost too much of the air from the eggs. However any mistakes are easily covered up with liberal amounts of chocolate mousse.

Published in: on May 17, 2010 at 20:52  Leave a Comment