Saturday, 29 August 2015
TWO INGREDIENT CHOCOLATE CAKE
240 grams dark cooking chocolate
preheat oven to 170 c
grease and line bottom and sides of 20cm round cake tin.
in a heat proof medium sized bowl, over a pot of boiling water, melt chocolate. stir till smooth. remove from heat and put aside to cool.
beat egg whites until thick and fluffy, like meringue.
when the chocolate is cool. stir in the egg yolks till well combined. the mix will be thick.
using a wide spatula, quickly fold in 1/4 of the egg whites. then fold in the rest in 3 batches.
pour into tin and cook for approx. 30 minutes. should be cracked on top but not browning.
cool in tin until top is cool to touch then remove paper and finish cooling on wire rack.
dust with icing sugar and some chocolate ganache if desired.
80 grams dark cooking chocolate
40 grams thickened cream.*
melt the chocolate and cream in a heat proof bowl over a pot of boiling water. stir till smooth.
cool till thick enough to drizzle over cake.
*(weigh the cream in with the chocolate)