This chocolate cake is one of the easiest and most decadent for the true chocoholic. Once you’ve baked it a few times, feel free to experiment adding chilli, vanilla, or whatever your particular choice of chocolate enhancer.
for the chocolate cake, you’ll need:
1x 10 inch round springform cake pan, greased with butter
1/2 cup water
1/4 teaspoon salt (not iodized)
3/4 cup raw cane sugar
250g bittersweet chocolate chunks
250g dark chocolate (70%)
1 cup unsalted butter cut into (roughly) 1 inch cubes
6x medium eggs stirred
for the raspberry coulis
1/3 cup water
1/3 cup raw cane sugar
2 cups raspberries (fresh, organic is best)
Directions
-preheat the oven to 310 f (150c).
-combine water, salt, sugar in a small saucepan, heat and stir until dissolved.
-In the top half of a double boiler, melt the chocolate and incorporate the butter chunks (slowly). once smooth, transfer to the bowl of an electric mixer with the paddle or whisk attachment.
-on medium speed, slowly incorporate sugar water, then eggs.
– lay 2 +/- 16 inch pieces of tinfoil onto the counter in an “X”, fold around the cake pan to prevent any water from seeping in.
– add batter to cake pan and place into a larger pan and place inside the preheated oven.fill the outside pan with boiling water until it reaches 1inch high up the side of the cake pan (check to ensure the outside water does not flood the cake pan).
-Bake for 45-1hour, the centre of the cake should look wet, allow to sit at room temperature for 1 hour then refrigerate overnight before unmolding from the pan.
For the raspberry coulis
– add berries,water and sugar to a small saucepan and allow to cook on low for 30 minutes, stirring occasionally. Allow to cool for 20 minutes, puree in a blender then strain and refrigerate before serving. Soul food recipes, Vancouver private chef, personal chef Vancouver, catering, corporate catering. Soul food recipes, Vancouver private chef, personal chef Vancouver, catering, corporate catering.