I
Ooh now this one is decadent, but ooh so good!
Ingredients:
225g plain milk chocolate
25g cocoa powder, sifted
4 eggs, lightly beaten
50g icing sugar, sifted, plus
extra for dusting
1 tablespoon cornflour
150ml double cream, lightly whipped
Method:
1. Preheat oven to 180C (350F/Gas4).
2. Melt chocolate in a heatproof bowl over a saucepan of simmering water.When just melted, remove from heat and stir in the cocoa. Mix well and let cool to lukewarm.
3. Using an electric mixer, whisk the eggs, sugar and cornflour until pale in colour and doubled in volume. Then, using a large metal spoon, fold in the cooled chocolate mixture, then the cream.
4. Pour the mixture into prepared 20cm (greased and paper-lined) springform cake tin, and bake for about 1 hour or until skewer inserted in the centre comes out clean.
5. Remove from the oven and run a sharp knife around the edge of the tin. Allow to cool in the tin (the cake will sink a little in the middle - don't freak this is normal
) When cool, remove from the tin, and dust with icing sugar.
SERVES 6-8
** Katie's tip-- This is really nice served warm with fresh cream and cherries, or any other fresh berry... raspberries are yummy too**
Ingredients:
225g plain milk chocolate
25g cocoa powder, sifted
4 eggs, lightly beaten
50g icing sugar, sifted, plus
extra for dusting
1 tablespoon cornflour
150ml double cream, lightly whipped
Method:
1. Preheat oven to 180C (350F/Gas4).
2. Melt chocolate in a heatproof bowl over a saucepan of simmering water.When just melted, remove from heat and stir in the cocoa. Mix well and let cool to lukewarm.
3. Using an electric mixer, whisk the eggs, sugar and cornflour until pale in colour and doubled in volume. Then, using a large metal spoon, fold in the cooled chocolate mixture, then the cream.
4. Pour the mixture into prepared 20cm (greased and paper-lined) springform cake tin, and bake for about 1 hour or until skewer inserted in the centre comes out clean.
5. Remove from the oven and run a sharp knife around the edge of the tin. Allow to cool in the tin (the cake will sink a little in the middle - don't freak this is normal
) When cool, remove from the tin, and dust with icing sugar. SERVES 6-8
** Katie's tip-- This is really nice served warm with fresh cream and cherries, or any other fresh berry... raspberries are yummy too**