Chocolate pastry base:
60g sugar
120g butter at room temperature
160g (1⅓ cups) cake flour
25g cocoa powder

Filling:
175g butter
125g 70% dark chocolate, chopped
75g ordinary dark chocolate, chopped
4 extra-large eggs
175g sugar
75g cocoa powder, sifted
5ml (1 tsp) vanilla essence
350ml fresh cream

Topping:
150ml fresh cream
100g dark chocolate, chopped
Chocolate shavings, to decorate

Method
Grease a 24cm springform cake pan and sprinkle with sugar or line with bake paper. Preheat the
oven to 175°C. Mix all the ingredients for the base, rubbing with your fingertips until you have a
smooth dough. Use two-thirds of the mixture to cover the bottom of the prepared pan and the rest
to line the outside edge 2-3cm high. Cover and refrigerate.

For the filling, melt the butter in a saucepan, reduce heat and add the chocolate. Stir constantly until melted, making sure chocolate does not burn, then remove from heat. In a large bowl, beat the
eggs with an electric mixer. Slowly add the sugar, beating until creamy. With a wooden spoon or
whisk, stir in the melted chocolate mixture, then fold in the cocoa powder, vanilla essence and
cream. Pour the filling into the cake pan on top of the chocolate base. Bake for 40 minutes, then open
the oven door slightly and bake for another 10 minutes. Remove and cool.

For the topping, place cream in a saucepan and bring to the boil, then turn off the heat. Stir in
chocolate until melted. Remove from heat and cool completely, then beat with an electric mixer until
soft peaks form. Spread topping onto cooled cake, top with chocolate shavings and refrigerate for
2 hours before serving at room temperature.

Grease a 24cm springform cake pan and sprinkle with sugar or line with bake paper. Preheat the
oven to 175°C. Mix all the ingredients for the base, rubbing with your fingertips until you have a
smooth dough. Use two-thirds of the mixture to cover the bottom of the prepared pan and the rest
to line the outside edge 2-3cm high. Cover and refrigerate.

For the filling, melt the butter in a saucepan, reduce heat and add the chocolate. Stir constantly until melted, making sure chocolate does not burn, then remove from heat. In a large bowl, beat the
eggs with an electric mixer. Slowly add the sugar, beating until creamy. With a wooden spoon or
whisk, stir in the melted chocolate mixture, then fold in the cocoa powder, vanilla essence and
cream. Pour the filling into the cake pan on top of the chocolate base. Bake for 40 minutes, then open
the oven door slightly and bake for another 10 minutes. Remove and cool.

For the topping, place cream in a saucepan and bring to the boil, then turn off the heat. Stir in chocolate until melted. Remove from heat and cool completely, then beat with an electric mixer until soft peaks form. Spread topping onto cooled cake, top with chocolate shavings and refrigerate for 2 hours before serving at room temperature.

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