Chocolate Ectasy Dessert Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Worth every calorie but no more often than once a year . The texture is soft set chocolate mousse and admit it when was the last time you turned down a slice of chocolate mousse cake. There are few other foods that evoke the response that chocolate does. Read more . This is the dessert of choice! Ingredients:
150ml water |
450 grams sugar |
450 grams chocolate melts |
450 grams butter |
6 eggs |
1 cup flour |
whipped cream to serve |
Directions:
1. Line the base of two 23cm spring release cake tins with non-stick baking paper. Place sugar and water in a medium saucepan and stir over gentle heat until sugar dissolves - bring to the boil and boil for 1 minute. Add the chocolate and butter to the saucepan stir until melted - remove from heat. Whisk eggs in the food processor, add flour and mix well - add the chocolate mixture and mix until well combined then pour into the 2 prepared tins. Place tins in a large roasting pan and fill with enough water to come half way up the sides of the spring release tins.
2. Bake in a preheated oven 180°C for 45-55 minutes - topping up the water if it evaporates. The cakes should be firm to the touch in the centre. Leave the cakes for an hour in the tin to cool and then tip out onto a greaseproof paper covered wire cooling rack.
3. When cold wrap in plastic cling film and refrigerate overnight. Fill the cakes with whipped cream and dust the top with icing sugar and cocoa. The cake looks really fabulous with strawberries piled over and around it
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