I baked this last weekend but prior to that it had been 10 years. It really is so delicious and not overly rich like dark chocolate mud cakes. I think what has put me off doing this cake is the decoration which is fiddly and time consuming, so unless making chocolate curls is something you like or are good at - I would suggest leaving them off, or as I ended up doing this time, just break the chocolate up into large shards and stick them into the top of the cake. Other than that, the cake is dead easy to make...but its probably the decoration that makes it look impressive.
Preheat the oven to moderately slow - 160c.
Grease a 22cm round cake pan. Line the base and side with baking paper, bringing the side paper approx 5cm above the edge of the pan.
Combine the butter and 180g of the white eating quality chocolate in a medium pan, along with the sugar and milk. Stir over a low heat until melted, then transfer to a bowl and cool for 30 mins.
Stir in the sifted flours, vanilla and eggs, then pour the mixture into the lined cake tin.
Bake for approx 1 1/2 hrs. Cool the cake in the pan, then transfer to a plate.
To decorate, combine the rest of the eating quality white chocolate (360 g) with the cream in a heatproof bowl over a pan of simmering water. Stir until the chocolate is melted. Remove the bowl from the heat and cool until the mixture thickens. Spread the mixture across the cake and pop it in the fridge to set it.
Now the tricky part! Melt the milk chocolate melts and white chocolate melts in separate dishes and spread them onto a flat, non-scratch surface. When the chocolate is almost set you pull an oval ice-cream scoop over the surface of the chocolate to form curls. You then top the cake with the different coloured curls. OR wait till the chocolate is quite hard and then break or cut into shards. You could also mould the chocolate into flowers, leaves or whatever.
Nutritional analysis per serving (12 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.
This cake is suitable to freeze before icing.
The chocolate melts can be melted in the microwave.
The preparation time would be reduced by 30 minutes if you do not do the curls. Also, the preparation time includes 30 minutes cooling time for the mixture.
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