This weeks recipe is for all the chocoholics out there. This moist and rich chocolate cake was chosen by Dylan. Dylan cooked this for his assessment as part of the Better Bristol initiative and he said:
“It’s delicious, moist and chocolatey with great depth. I felt well-prepared to make it as it uses so many skills from the course.”
90g unsalted butter, diced (+ extra for greasing)
30g plain flour (+ a little extra for dusting)
75g unsweetened cocoa powder
150g dark chocolate, chopped into small pieces
4 large eggs
180g caster sugar
60g double cream
50g double cream, whipped
8 strawberries, hulled and sliced in half
Preheat the oven to 190c. Grease a 20cm round tin and line the base with greaseproof paper. Dust the sides with flour (tap out any extra).
Put a heatproof bowl over a saucepan of simmering water. Add the chocolate and stir occasionally until it has melted. Add the butter, again stir occasionally and once it has melted, take the bowl off the pan and leave to cool.
Separate the eggs, putting the whites in one large bowl and yolks in another large bowl. Add a pinch of salt to the whites and beat until foamy and then add half the sugar. Continue to beat until still peaks form and the sugar has dissolved.
Beat together the egg yolks and the rest of the sugar until pale and creamy, and then stir in the double cream. Then stir in the cooled chocolate mixture, followed by the flour and cocoa. Using a spatula, stir 1/3 of the meringue into the batter, then gently fold in the rest of the meringue until the colour is uniform.
Pour the batter into the prepared tin, give it a tap on the counter to release any air bubbles and then bake for 10 minutes at 190c then lower to 170c for 30-35 minutes (until a skewer comes out covered in a few moist crumbs – the cake should be moist in the centre). Leave to rest for 15 minutes and then turn out on to a cooling rack (you may need to run a knife around the edges to help it out!). Remove the greaseproof paper and flip the cake onto a plate. Blob the whipped double cream and place a strawberry half on each blob. Dust with icing sugar and serve.