Prep 30 mins
Cook 1 hr
This cake is to die for! Serves 10 and keeps well. Do not used "thickened" cream. The cream in this recipe must be Fresh Pure Cream with a 35% to 45% milk fat content. Should you use other types of cream the cake will not set properly.
- 400 g dark chocolate, broken into pieces
- 1 cup of pure cream
- 1 tablespoon kirsch
- 1 tablespoon Grand Marnier or 1 tablespoon brandy
- 1 teaspoon ground cinnamon
- 6 large eggs
- 1⁄2 cup light brown sugar
- Butter a 23cm cake tin, then line with buttered non stick baking paper.
- Dust with flour and then bang the tin over the sink to remove any excess flour.
- Put the chocolate in a small bowl and melt over a saucepan of simmering water.
- Whisk the cream for a few seconds, until it forms peaks.
- If using an electric beater, take care as the cream can go very quickly to butter.
- Add the Kirsch, Grand Marnier and cinnamon to the cream and stir through.
- Heat a large basin, by filling with hot water for a few minutes, drain and dry well.
- Add the eggs and sugar and beat well until light and fluffy.
- Stir in the melted chocolate a little at a time.
- Stir the mixture until tepid and then mix in the cream and liqueur.
- Pour into the prepared tin, which in turn is placed in a baking dish 1/2 filled with boiling water.
- Cook in a moderate oven (180C--- 360F) for approximately one hour or until set on the sides.
- The cake will be slightly soft in the centre, but this firms up when cooled.
- Turn out by running a knife around the edge, and allow to finishing cooling on a cake rack.
- When cold, cover lightly with plastic wrap and refrigerate.
- Remove 1 hour before serving and decorate, or shake icing sugar over the top.
- Cut with a knife dipped in hot water.
- Enjoy- it really is wonderful.