A Rich Chocolate Cake
You will need
3 eggs
175g of butter cut up
175g of caster or plain sugar
4 tablespoons of milk
1 bar of dark cooking chocolate (I use wonderbar)
3 tablespoons golden syrup
200g of self raising flour
Prep:
1. preheat your oven to about 180c.
Get a large bowl and put in your butter and your sugar.
Now get a wooden spoon and fold the butter and sugar until light and fluffy.
Add in your flour and stir.
crack your eggs into a small bowl and whisk unti fluffy.
Add your eggs little by little folding everything together.
Now add your milk and stir nicely.
2. get a saucepan and fill it up with water.
Put a bowl onto your saucepan and add your chocolate and syrup.
Stir it all up until they have melted.
3. Pour your chocolate into the mixture and stir until all the white bits are gone.
grease a big mold and pour your mixture into it.
Put it into the oven for about 35 to 45 minutes.
4.Take it out when it is cooked and wait until it cools down.
Take the cake out of the mold and serve with a scoop of ice cream.
3 eggs
175g of butter cut up
175g of caster or plain sugar
4 tablespoons of milk
1 bar of dark cooking chocolate (I use wonderbar)
3 tablespoons golden syrup
200g of self raising flour
Prep:
1. preheat your oven to about 180c.
Get a large bowl and put in your butter and your sugar.
Now get a wooden spoon and fold the butter and sugar until light and fluffy.
Add in your flour and stir.
crack your eggs into a small bowl and whisk unti fluffy.
Add your eggs little by little folding everything together.
Now add your milk and stir nicely.
2. get a saucepan and fill it up with water.
Put a bowl onto your saucepan and add your chocolate and syrup.
Stir it all up until they have melted.
3. Pour your chocolate into the mixture and stir until all the white bits are gone.
grease a big mold and pour your mixture into it.
Put it into the oven for about 35 to 45 minutes.
4.Take it out when it is cooked and wait until it cools down.
Take the cake out of the mold and serve with a scoop of ice cream.
Black forest gateau
IngredientsFor the chocolate cake
Preparation method
- 340g/12oz golden caster sugar
- 340g/12oz unsalted butter
- 6 eggs
- 240g/8½oz self raising flour, sifted
- 100g/3½oz cocoa
- 2 cans black cherries in syrup
- 2 tbsp kirsch
- 600ml/21 fl oz double cream
- 200g/7oz good quality dark chocolate, broken into small pieces
- 50g/2oz,dark chocolate, for shaving
Preparation method
- Preheat the oven to 170C/325F/Gas 3.
- Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess. Line the tin with greaseproof paper.
- For the cake, place butter and sugar in a bowl and whisk until light and fluffy. Beat in the eggs one at a time then fold in the flour and the cocoa powder.
- Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 35-40 minutes until firm and springy. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready.
- Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.
- Drain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. Add the kirsch to the reserved syrup.
- Use a large serrated knife to slice the cake horizontally into three equally sized rounds.
- Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.
- For the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Remove from the heat and stir gently until the chocolate is melted and smooth. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly.
- Whip the remaining double cream until thick. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Gently press the whole cake together with the palms of your hands.
- Remove the chocolate icing from the fridge and give it a quick stir. Use a palette knife to thickly spread the top and sides of the cake with the icing, starting with the top first. This way, if the chocolate oozes down the sides of the cake, it won't matter.
- Leave the cake to set in a cool place then slice into large wedges and serve.