Chocolate Dessert Cake
This is the ultimate chocolate experience. It's best made the day before.
Serves 8-10
For the base
80g butter
60g dark chocolate
225g gingernut biscuits
Filling
180g butter
180g dark chocolate
4 free range eggs
180g dark brown sugar
180ml cream
Tablespoon of icing sugar to dust afterwards
A few handfuls of mixed berries to go on top.
Pre heat the oven to 180c/ gas 4. For the base melt the butter and sugar in a bowl set over a pan of barely simmering water, make sure the bowl doesn't touch the water.
Crush the biscuits until they are in fine crumbs, I use the food processor for this. Add the melted butter/chocolate mixture to the biscuit crumbs.
Grease the bottom and sides of a 23cm spring form tin. Spoon the mixture into the tin, press down and leave to chill whilst you make the topping.
Melt the chocolate and butter for the filling in the same way as before, allow to chill. Put the eggs, sugar and cream in the blender and mix, add the cooled chocolate (if the chocolate/butter is hot it may cause the cream to curdle. Pour the mixture onto the base and bake in the oven for 45 minutes until firm. The filling will rise as it baked but will shrink slightly once it is taken out of the oven.
Allow to cool, sprinkle berries on top and dust with icing sugar, Serve with crème fraiche.
Serves 8-10
For the base
80g butter
60g dark chocolate
225g gingernut biscuits
Filling
180g butter
180g dark chocolate
4 free range eggs
180g dark brown sugar
180ml cream
Tablespoon of icing sugar to dust afterwards
A few handfuls of mixed berries to go on top.
Pre heat the oven to 180c/ gas 4. For the base melt the butter and sugar in a bowl set over a pan of barely simmering water, make sure the bowl doesn't touch the water.
Crush the biscuits until they are in fine crumbs, I use the food processor for this. Add the melted butter/chocolate mixture to the biscuit crumbs.
Grease the bottom and sides of a 23cm spring form tin. Spoon the mixture into the tin, press down and leave to chill whilst you make the topping.
Melt the chocolate and butter for the filling in the same way as before, allow to chill. Put the eggs, sugar and cream in the blender and mix, add the cooled chocolate (if the chocolate/butter is hot it may cause the cream to curdle. Pour the mixture onto the base and bake in the oven for 45 minutes until firm. The filling will rise as it baked but will shrink slightly once it is taken out of the oven.
Allow to cool, sprinkle berries on top and dust with icing sugar, Serve with crème fraiche.
Labels: Dessert
