Chocolate Slab
Recipe by Laura Calder from French Food At Home
Need a mid-week perk? Why not try this rich chocolate cake from Laura Calder? One slice will melt all your problems away!
Serves 8
Ingredients
- 225 g good quality Dark Chocolate
- ½ cup/125ml Espresso Coffee
- 225 g unsalted butter cut into small pieces
- ¾ cup/155g sugar
- 4 Eggs lightly beaten
Method
- Heat the oven to 350°F/175°C.
- Grease and flour a 9-inch/23 -cm springform pan, wrapped with foil around the outside bottom to prevent leakage.
- Put the chocolate and coffee in the top of a double boiler and heat to melt.
- Stir smooth and add the butter, a few chunks at a time, until the mixture is smooth and glossy.
- Beat in the sugar, and cook the mixture a minute or two until hot.
- Beat the eggs in a bowl.
- Slowly pour over the chocolate mixture, whisking constantly.
- Pour the batter through a strainer into the pan.
- Bake until the cake is cooked through, about 40 minutes.
- Take it from the oven and cool in the pan 5 minutes, then run a knife around the edges and remove the sides of the pan.
- Cool completely.
- Wrap the cake very well in plastic and refrigerate overnight or up to two days.
- Take the cake from the fridge, unwrap it, and set it on plate at room temperature about an hour before serving.
