Chocolate Cake
20g cocoa powder, sifted
340g bittersweet couverture chocolate, coarsely chopped
170g unsalted butter, coarsely chopped
5 eggs
1 cup granulated sugar
1 1/2 tsp pure vanilla extract
1/2 tsp salt
2 tbsp water
Chocolate Glaze
110g bittersweet couverture chocolate, coarsely chopped
40g unsalted butter, coarsely chopped
1. Preheat oven to 160 degrees celcius. Grease a 23-cm round cake tin and dust well with cocoa powder, tapping out any excess powder. Set aside
2. To prepare cake, melt butter in a saucepan over low heat. Quickly stir in chocolate until you get a smooth mixture. Set aside to cool.
3. In a mixing bowl, whisk eggs, sugar, vanilla, salt and water on medium-high speed until the mixture is foamy, pale in colour and double in volume.
4. Reduce mixer speed and gradually pour in chocolate mixture. Continue whisking for 30 sec.
5. Pour into cake tin and bake at 160 degree celcius for 50 min or until a skewer inserted comes out clean.
6. Cool cake for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the tiin to loosen cake. Cover the cake tin with a wire rack and invert. Remove tin and let cake cool completely.
7. Cover and refrigerate cake for at least 6 hours or overnight.
8. Prepare chocolate glaze by melting butter and chocolate over low heat in a saucepan. Stir well with a spatula till mixture is smooth.
9. Pour warm glaze over the chilled cake, then use a spoon or an offset spatula to spread glaze evenly.
10. Refrigerate cake until glaze is set (about 20-40 min)
11. let cake come to room temperature before serving.
mm..i’ve yet to try making this cake:) exciting!
yum! 