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https://www.lifestylefood.com.au/recipes/9095/neil-perrys-chocolate-cake

LifestyleFOOD.com.au

Neil Perry's Chocolate Cake

I love a choc-orange flavour so decided to put a bit of an orange twist on this recipie.

Ingredients

  • 400 g Haighs Chocolate Orange Pastilles

  • 6 Eggs seperated

  • 150 g caster sugar

  • 2.5 tablespoons Cointreau

  • 300 ml pure whipping Cream plus extra, whipped to serve.

  • icing sugar

Method

  • 1.

    Preheat the oven to 175°C (345°F/Gas 3).

  • 2.

    Cut a piece of greaseproof paper to fit a 20 cm (8 inch) round cake tin, with a double layer for the side and a single layer for the bottom.

  • 3.

    Spray the tin with cooking oil and fit the greaseproof paper in snugly.

  • 4.

    Melt the chocolate in a stainless steel bowl set over a saucepan of hot water.

  • 5.

    Don’t let the water in the saucepan boil, as you can scald the chocolate.

  • 6.

    Remove the chocolate from the heat and allow to return to room temperature.

  • 7.

    In a large bowl, beat the egg yolks and two-thirds of the sugar until pale and creamy.

  • 8.

    Add the Cointreau and continue to beat until well combined.

  • 9.

    Add the chocolate to the egg yolk mixture and stir until completely incorporated, then slowly stir in half the cream. Set aside.

  • 10.

    Whip the remaining cream until soft peaks form.

  • 11.

    Set aside.

  • 12.

    Start whisking the egg whites in a very clean bowl.

  • 13.

    When soft peaks start to form, slowly add the remaining sugar and whip until very firm.

  • 14.

    Fold the whipped cream into the chocolate mixture. Finally, fold in the whipped egg whites.

  • 15.

    Pour into the cake tin, put the tin in a bain-marie or on a baking tray and add enough hot water to come about 2.5 cm (1 inch) up the outside of the tin.

  • 16.

    Bake for 45 minutes.

  • 17.

    Turn the oven down to 150°C (300°F/Gas 2) and bake for a further 45 minutes.

  • 18.

    Turn the oven off and leave the cake in the oven for 20 minutes.

  • 19.

    Cut around the edge of the tin, turn it over onto a plate and the cake should slide out easily.

  • 20.

    Cut slices using a knife dipped in hot water and clean the knife after each cut.

  • 21.

    Place on white plates.

  • 22.

    Sprinkle with icing sugar and serve with lightly whipped cream.

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