Dark chocolate cake
This dark, rich chocolate cake, could be described as being an adult cake. It is one of my favourite chocolate cake recipes. In fact, it took me a long time to evolve this recipe to my liking, with the balance of a dark sponge, that is moist, but not wet, and that cuts well. I have even utilised this basic mixture for a wedding cake, decorating the dark-chocolate icing with tiny sprays of small, fresh, white flowers.
The baked cake is slit in two and sandwiched together again with a generous layer of blackcurrant jam or redcurrant jelly, which gives a subtle moistness and a sweetness to the flavour. The rich chocolate ganache -- melted chocolate and cream -- covers the cake. This is a super cake to serve at any time and is in fact better eaten a day or two after baking rather then straight away. It will keep for at least a week, or even two, covered by a dome or upturned bowl in a cool place. Serve in narrow slices as it is rich.
Use a good quality chocolate, the higher portion of cocoa solids it contains the better -- check the label. For reasons of economy, I frequently use dark Bournville chocolate and find it works well.
You will need:
225g (8oz) unsalted butter
225g (8oz) dark chocolate
1½ tablespoons dark rum
160g (5½oz) self-raising flour
20g (¾oz) cocoa powder, sieved if necessary to remove any lumps
50g (2oz) ground almonds
4 large or 5 medium eggs, separated
175g (6oz) caster sugar
For the filling, you will need:
3-4 tablespoons blackcurrant jam or redcurrant jelly
1 Heat the oven to 180°C, 350°F, Gas 4. Use a 23cm/9" tin with spring-clip sides. Grease the tin, and line the base and the sides with baking parchment.
2 Put the butter, chocolate and the rum into a Pyrex bowl and place the bowl over a saucepan of gently simmering water -- not touching the water -- or in the microwave on the defrost setting for about six minutes, or until melted.
3 Stir the melted ingredients together thoroughly and leave on the counter to cool considerably. Mix together the flour, cocoa and ground almonds and put to one side.
4 In a separate bowl, beat the egg yolks with 150g (5oz) of the caster sugar until nice and creamy. Add the cooled chocolate mixture to the egg yolks and mix well together, then stir in the flour and ground almond mixture.
5 In a clean bowl, whisk the egg whites with the remaining 25g (1oz) of caster sugar until fairly stiff, but not quite as stiff as when making meringues. Briskly stir one-third of the egg whites and sugar mixture through the egg and chocolate mixture; then add the remainder of it in two lots, stirring gently but firmly to mix thoroughly. The volume of the egg whites will collapse quite considerably as you mix it through the chocolate mixture.
6 Pour the cake mix into the prepared tin and spread out. Bake in the oven for about 40 minutes until done. The top will be firm and the inside should be set, - test with a skewer pierced gently into the centre. If dough sticks to the skewer, continue cooking a little longer.
7 Stand the tin on a wire tray to cool a little, then remove the sides of the tin and the parchment, and leave on the base to cool completely. The next day, lift off the base and peel off the lining paper. Slit the cake in two with a large knife.
8 Spread the blackcurrant jam, or redcurrant jelly, liberally over the cut surface of the lower half and replace the top half. Put on a serving plate and cover the top and sides with the chocolate ganache icing.
If possible, leave overnight.
Chocolate ganache icing
The ganache is very runny when it is hot, but it sets as it cools, just like butter, so wait for it to set firmly enough to spread comfortably. If you get impatient and use it too soon, it will run down the sides somewhat!
You will need:
200ml (7fl oz) fresh cream
225g (8oz) good-quality chocolate
1 Heat the cream in a saucepan until little bubbles appear around the edges.
2 Take off the heat and add the chocolate -- broken in squares or small pieces -- and stir until it has melted. If necessary, heat a little more.
3 Transfer to a bowl, and allow to cool until stiff enough to spread.
