I've been craving a really rich chocolate cake and discovered a mouthwatering recipe in my Lindt Chocolate cookbook. It has the most delicious chocolate sponge as a base and a very rich chocolate butter cream covering it. As usual, I tweeked the recipe and used chili chocolate and Kahlua - just to sex it up a bit. Be warned though, one piece is enough because it's very rich.
Preheat oven to 180 C
Grease 2 sandwich pans and line the bottoms with baking paper
Melt the chocolate - I do it in the microwave on Medium power at minute intervals, stirring after each go til it's all melted
Cream the butter, icing sugar and salt
Add the egg yolks one at a time to the butter mixture
Add the melted chocolate
Whip the egg whites, gradually adding the sugar and beating til stiff.
Carefully fold 1/3 of the egg whites into the chocolate mix
Fold in the remaining egg whites and the sifted flour
Pour batter into the baking tins and bake approx 30 - 40 mins
Melt chocolate then set aside to cool to room temp
Combine the cocoa and Kahlua to make a smooth paste - set aside
Beat the sugar and butter til light and fluffy
Add the melted chocolate and beat til smooth
Add the cocoa paste and beat til smooth
Spread between the layers of the cakes and over top and sides.
Serve with a good vanilla ice cream or whipped cream
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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