Death by Chocolate that never fails to impress. I've done it with Chili, Raspberry, Pandan, Cherries, and Bitter Orange with good results for all. Not my recipe originally, got it here http://www.cacaoweb.net/deathbychocolate.html and make gluten free substitutions.
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
Frosting
1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.
Variation:
I use two cake tins so I don't have to cut the cake down the middle which makes things a lot simpler. Also, to include added flavours, you can pick a fruit and simmer the juices with the sugar until reduced and add the pulp and zest, if there is any, to the frosting. Works really well with large bitter oranges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 467 | ||
Calories from Fat: 266 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 17.7g | 88 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 110.1mg | 34 % | |
Sodium 135.7mg | 5 % | |
Potassium 285.3mg | 8 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 43.7g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 467
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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