Ingredients Jump to Instructions ↓

  1. cake ingredients:

  2. 60 grams plain chocolate , chopped

  3. 15 grams unsweetened cocoa powder (not Dutch-processed)

  4. 1/2 cup boiling water

  5. 160 grams all purpose flour

  6. 1 teaspoon baking powder

  7. 1/2 teaspoon baking soda

  8. Pinch of salt

  9. 115 grams unsalted butter , room temperature

  10. 1 cup granulated white sugar

  11. 2 eggs

  12. 1 teaspoon pure vanilla extract

  13. 1/2 cup milk

  14. Fondant ingredients:

  15. 600 grams good quality plain or dark chocolate such as Lindt, chopped

  16. 3/4 LITRE (not cup) whipping cream divided in

  17. Decoration:

  18. almonds blanched

  19. cocoa powder

  20. icing sugar

Instructions Jump to Ingredients ↑

  1. Cake:

  2. Preheat oven to 350 degrees. Butter, and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.

  3. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

  4. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.

  5. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.

  6. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

  7. pour the batter in the prepared pan and smooth the top. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.

  8. When completely cooled, split the cake in half horizontally; place one half in the same baking pan after you have washed it and save the other half for another use. Decorate the inside edges of the cake ring with some almonds.

  9. Chocolate fondant:

  10. Bring ¼ litre to simmering point in a saucepan over medium heat, pour over the chopped chocolate and let stand for 2-3 minutes. Stir till chocolate melts and mixture is smooth. Set aside for 20 minutes till cooled slightly. Whisk the chocolate mixture till slightly thickened.

  11. Whip the remaining ½ litre cream till stiff, fold in the chocolate mixture carefully till all is combined and no white streaks exist. Pour the mixture over the cake in the pan and level the top. Chill for 4 hours. Use your imagination for decoration with cocoa powder, almonds, chocolate chips or chocolate curls.


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