Dark Chocolate And Pink Peppercorn Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Moist and yummy cake for a special ocasion. Ingredients:
8 oz dark chocolate (78% cocoa), chopped into small pieces |
1/2 cup sugar |
1 cup flour |
2 tbsp freshly crushed pink peppercorn |
4 oz softened butter |
7 eggs |
icing and glaze |
6 oz dark chocolate, chopped into small pieces |
3/4 cup sugar |
1 tbsp freshly crushed pink peppercorn |
1/2 cup heavy cream |
1 cup raspberry jam |
2 tbsp whiskey |
Directions:
1. Grease and flour a round cake pan.
2. Melt the chocolate in bain-marie and add 2 tbsp of crushed pink peppers.
3. Mix the butter and sugar until you get a flufly cream. Then add the egg yolks, one by one, and then the melted chocolate.
4. Sift the flour and add to the chocolate mixture.
5. Whisk the egg whites until you get a meringue consistancy and gently add to the chocolate mixture. Pour this mix into the baking pan and bake for about 45 minutes or until firm.
6. When the cake is completely cool slice it in half (across the middle). Heat the raspberry jam with the whiskey and brush the top and sides of each slice with this glaze. Put the cake together.
7. Put the chocolate, sugar, crushed pink peppers and heavy cream in bain-marie and let it all melt together.
8. Pour the chocolate icing over the cake.
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