Just when you thought you could do no more chocolate after the easter overload, what do I bring you? Thats right more chocolate!!! This is one super indulgent cake and if you did go overboard at easter you should probably bookmark this one for a few weeks time – because it is AMAZING!!! I would hate for you to ruin the experience of eating it because you over indulged on other chocolate delights.
I had a very quiet easter, that is to say I was all on my lonesome. So me, myself and I did what we enjoy most – Baking. Not the rushed baking that I normally do of late, trying to get something out for the blog or batches of cakes to sell in the caravan. Me, myself and I did some ultimate leisure time baking. I took my time and enjoyed the process- all too often these days I have other things on my mind and I am rushing through getting the baking done. But over Easter I got some slow down the pace, put the breaks on, stop the train, pull the reins, good me time baking done. This wonderful cake was the result.
Now this baby will rise and will rise high like a sky scraper. However then she will sink, sink like a rock to the ocean floor. But do not worry- thats why God invented cream. To fill up the hole and cut through the sweetness. So I say winner, winner chicken dinner:). Then to top it off sprinkle with lots of scraped chocolate.
This cake is gluten free as it has no flour in her what so ever but lots of eggs. Making one super fudgy and ultimate chocolate delight. This cake is to good too be called a cake its more like a pudding. The super chocolate fudge cake pudding. Mmm I like the sound of that. I say the next diner party you go to and you want to impress make this baby. Go on do it!!! You’ll be a favourite friend forever, I promise. 😉
Happy Baking Ladies and Gentlemen.
xxx
- 250g Dark Chocolate
- 100g butter
- 2 tablespoons Frangelico
- 4 eggs
- 100g brown sugar
- 600mls cream (whipped, to decorate)
- chocolate (to decorate)
- Pre heat the oven to 180C
- Place the chocolate and butter into a saucepan over simmering water and stir until the chocolate and butter melt and combine. Then stir through the Frangelico and set aside to cool.
- Place the egg yolk into one bowl and the whites into another.
- Whisk the yolk and the sugar together using an electric beater until the yolks a pale and fluffy, then slowly pour in the chocolate and butter mixture.
- Whisk the egg whites until they are stiff with an electric beater, make sure the bowl and whisk attachment are clean and dry.
- Fold the whites into the chocolate and yolk mixture, I like to fold it in two batted so half in and then the remaining half.
- Pour the mixture into a lined 25cm cake tin and bake for 30 mins .
- Once you remove from the oven let the cake cool in the tin, then remove and cover in whipped cream and the chocolate shavings.
