So I was scanning my archives for something Valentine's related (since we've been way too sick around here to bake or do anything at all) and this post popped out at me; with its chocolate and raspberries, flowers and pretty heart shape, it has got love written all over it. Goodness knows what I was originally making this in the middle of August for, but I'm sure I had my reasons. Oh right, pregnancy cravings can do weird things to you.
This decadent chocolate cake from the River Cafe Cookbook is well worth a re-run. It's incredibly moist, thanks to being baked in a water bath, and amazingly enough, calls for only four ingredients. However, it is essential to use the very best chocolate possible. Don't even think of icing it, you need only to dress it up with a few fresh berries or sliced fruit.
You can make it in one large round tin, as per the recipe, or divide it up into individual heart-shaped molds as I did.
675g (1.1/2 lbs) bitter-sweet chocolate, broken into small pieces
10 whole eggs
575 g sugar
450g unsalted butter, softened
Preheat the oven to 325F. Line a 12x2 inch cake pan with greaseproof paper, than grease and flour it.
Beat the eggs with a third of the sugar until the volume quadruples-this will take at least 10 minutes in an electric mixer.
Heat the remaining sugar in a small pan with 250 ml (8 fl oz) water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
Add warm chocolate mixture to the eggs and continue to beat, more gently, until completely combined- about 20 seconds, no more.
Pour into the cake tin and place in bain-marie of hot water. It is essential for the cake to cook evenly that the water comes up to the rim of the tin. Bake in the oven for 30 minutes or until set. Leave to cool in the tin before turning out.
When you are ready to serve the cake, loosen around the edges of the pan with a hot knife. Place the pan on a hot stove burner for 45 seconds or so to warm the bottom. Place a plate on top and invert the pan. Tap bottom gently with the butt of a knife and the cake should drop. Remove pan, peel back parchment, and voila!
Serve with a few fresh berries.