Prep 20 mins
Cook 50 mins
I saw this recipe being made on Good Food Live one day and it looked delicious. I now use this cake in my baking rotation and there is never a crumb left. Try and use the best quality chocolate you can-it does make a difference. For a variation on the ganache, try adding some grated orange zest or chopped mint or even some finely chopped nuts.
- Preheat the oven to 170 degrees/gas 3.
- Melt the chocolate in the microwave on low (or in a bain-marie).
- In a bowl, cream together the butter and 100g of the sugar until light and fluffy. Beat in the egg yolks, one by one, mixing well.
- In a separate bowl, whisk the egg whites until stiff. Add remaining sugar to them; whisk until thick and glossy.
- Pour the chocolate into the creamed butter mixture and mix well.
- Using a metal spoon, fold in the whisked whites and cornflour in two batches.
- Pour into a lined 20cm cake tin, and bake for approx 40 minutes until set and cooked through.
- Remove from oven and allow to cool in the tin for 15 minutes, then invert onto a serving plate.
- For the ganache:.
- In a pan, bring the cream to a boil. Place the chocolate into a heatproof bowl and pour in the cream, mixing well. Mix in the butter and spread ganache over the cake.
- Allow to cool before serving.
I had troubles with the conversions on this. I am going to attempt to make it again after I get a new kitchen scale. Made for PRMR.
Very nice cake. I did convert this to U.S measurements, though they were precise measurements, came as close as I can. Ending result was a nice chocolaty cake,and moist. Also thought the corn flour was a nice touch to this too.
Yum, not a sweet cake at all, very adult flavored. Using corn flour was great and provided a wonderful flavor and texture. We were out of heavy cream, so we added some cornstarch to the ganach and it still turned out wonderful. We topped it with chopped dry roasted peanuts and served with whipped cream. Great, easy, and quite a unique recipe, thanks so much for sharing! :)