The Best Chocolate Cake Ever.
185g dark chocolate, broken into small pieces
4 eggs separated
110gm caster sugar
185g unsalted butter, softened and cut into pieces
2 tbspns black coffee
60g plain flour, sifted
Heat oven to 160C
Melt chocolate in the top of a double boiler and heat over simmering water for 5 minutes or until the chocolate melts. Remove top pan from the heat and stir until smooth. Set aside to cool.
Beat egg yolks and sugar in a bowl until pale and fluffy. Add butter and beat mixture until creamy. Add coffee and chocol;ate and continue beating until the mixture is creamy. Sift flour over mixture and fold in lightly.
Beat egg whites until soft peaks form then lightly fold into chocolate mixture.
Pour into a greased and lined 20cm springform pan and bake for 30mins or until firm to touch. Turn off oven and cool cake in the oven with door ajar. Remove from pan and refrigerate for 2 hours or overnight.
200g dark chocolate, broken into small pieces
100g unsalted butter
2 tbspns water
Place chocolate butter and water in the top of a double boiler and heat over simmering water until chocolate and butter melt. Remove top pan from the heat and stir ingredients to combine. Set aside to cool.
Remove cake from refrigerator and place on a wire rack. Place on a tray and pour glaze over cake, smoothing it over edges and onto sides with a spatula. Leave until completely set. Transfer cake to a flat serving platter and cut into slices to serve.