Chocolate Cake (Rich Cream)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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