Recipe

Keke Tiakareti Choccy Cake P Recipe

	Raukipokey / All my dishes 8 months, 1 week ago So this is a ridiculously rich chocolate cake that is tonnes of fun to make (it takes a while...) and makes people think you're a really cool chef, because it comes out like one of those beautiful patisserie shop cakes. i made it for my friend's 17th... More Prep:120m Cook:50m Servings:16	Raukipokey
	chocolate rich delicious

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Ingredients

For the cake itself:

200g good quality cooking (or v dark) chocolate

200 ml of cream (around about?)

4 eggs, separated

1 1/2 c castor sugar

drop of vanilla essence (though use the real deal if you have it, by all means)

un poco water

1/2 c cornflour, sifted together with

3 tbsp flour,

3 tbsp cocoa, and

1 heaped tsp of baking powder.

for the filling:

whatever fruit you want. i used raspberries and blueberries, but bananas would prolly be yummy too, or strawberries. or kiwifruit.

and whipped cream.

for the icing:

a tbsp of nutella

50g chocolate

cream

Directions

-- so...for the cake --

put on some music that makes you relaxed and happy

wash your hands

preheat the oven to 175 c

grease 2 round cake tins

in a double boiler melt the chocolate with a fair glug of cream and from then on water until its smooth and creamy and melted. set aside.

whisk the egg yolks up with the vanilla and roughly half the castor sugar in a saucepan over a low heat until it becomes all like a glossy custard. then beat that into the chocolate. then set it aside.

beat the egg whites in a bowl until soft peaks form, then add the remaining castor sugar to that tablespoon by tablespoon until its all gone and your meringue is thick and glossy. set aside.

combine the sifted together cornflour, flour, cocoa and baking powder to the chocolate-custard, then gently fold (with a metal spoon) the meringue into that until its all blended together nicely. add more cream if its too thick.

pour the mixture into your two tins and pop them in the oven for 40-50 minutes, or until a metal skewer comes out not-sticky when inserted into the cake. because they shouldn't be dry all the way through, but nor should the mixture still be gooey.

-- NOTE -- a sugary crust forms on top of the cake fairly quickly whilst cooking, but this doesn't mean its done. turn the oven down if the top cooks too quickly.

-- whip up your filling while that cooks --

when they're done, take them out of the oven and leave them to stand in the tins for 10ish minutes on a damp cloth

then take them out of the tins and leave them on a rack until they're quite cool

then sandwich em together with the cream and fruit, and then ice and decorate

-- for the icing --

melt the nutella with the chocolate and add enough cream to get and icingish consistency and slather generously over cake. garnish as you like.

PLEASE TO ENJOY!

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