- Decadent Dark Chocolate Cake.jpg (18.34 KiB) Viewed 532 times
Preparation Time: 25 minutes
Cooking time: 1 hour
Serves: 6
No nutritional information available.
Ingredients
- 8 - 10 amaretti biscuits, crushed
- 200g (7oz) dark chocolate (at least 70% cocoa solids), broken into small pieces
- 130g (4½oz) unsalted butter, softened
- 200g (7oz) sugar
- 3 large eggs
- Icing sugar or cocoa powder
Method
1. Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 1.
2. Grease and line the bottom and sides of a 20cm (8in) cake tin with parchment paper.
3. Sprinkle the crushed amaretti biscuits on the base of the tin.
4. Have a roasting tray to hand that is large enough to fit the cake tin and deep enough to contain water which will reach three quarters of the way up the tin. Lay a dish cloth in the tray to stop the tin moving around.
5. Place the chocolate pieces and butter in a bowl and put the bowl over a pan of simmering water. The bowl should not touch the bottom of the pan. Be careful that the chocolate does not get too hot. Stir occasionally and remove from heat when melted and allow to cool.
6. In another bowl, use an electric mixer to whisk the eggs with the sugar until the volume expands - this will take at least 10 minutes.
7. Gently fold the cooled chocolate mixture into the eggs and sugar, a third at a time. There should be no streaks and the mixture should be a solid chocolate colour.
8. Pour into the prepared cake tin on top of the crushed biscuits. Put the tin into the baking tray on top of the dish cloth. Fill the tray with hot water so it comes three quarters of the way up the sides of the cake tin then place in the pre-heated oven. Bake for 1 hour then turn the oven off, leaving the cake tin in the water. After half an hour, remove from the oven and leave in the water until cooled.
9. Remove cake from the tin, turning it upside down so the smooth side is facing upwards.
10. Place the cake on a presentation plate and heavily dust the top with the icing sugar or cocoa powder.
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