Soft-Centred, Black & White Chocolate Cake
- Ready In:
- 27mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 100 g dark unsweetened chocolate squares (such as Lindt)
- 100 g soft unsalted butter, plus extra to grease cake tin
- 4 medium eggs
- 4 medium egg yolks
- 75 g caster sugar
- 75 g self raising flour
- 50 g good white chocolate, chilled
-
To serve
- cherries, conserve
directions
- Put dark chocolate in a mixing bowl and place over pan of simmering water and melt.
- Remove bowl from heat.
- Whisk butter and eggs, one at a time, then the yolks.
- Work in the sugar, then sift in the flour and whisk lightly.
- Butter (or line a pan with waxed paper), pour in mixture and chill overnight in the colderst part of the refrigerator.
- Heat oven to 230C/gas mark 8 and bake for 12 minutes until crip and crsuty.
- The inside should be very gooey.
- Leave to get cold before removing from the tin.
- Using a peeler, shave of shreds of chilled white chocolate and scatter over cake.
- Serve with warmed cherry conserve.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.