posted by Carol on Nov 18
Recapture the delight of a visit to the heart of luxury, a romantic weekend in Paris. This French Chocolate cake is a very different flat cake with the divine taste of rich chocolate together with the taste of fresh cherries. Rich and creamy, served as a chocolate dessert, it is a sure winner whatever the occasion. Serves 10.
Ingredients
8ozs (225gr) or 1 cup of unsalted butter, cut into pieces.
9 ozs (250gr) plain (semi-sweet) chocolate, chopped
4 ozs (115gr) or half a cup of granulated sugar.
2 tbs (30ml) brandy or orange flavoured liqueur
5 eggs
1 tbs (15ml) plain flour
Icing sugar, for decoration
Sour cream and fresh cherries to serve
Method
1 Preheat the oven to 180C 350F Gas mark 4
2 Grease and baseline a 9 x 2 in (23 x 5) spring form tin.
3 Wrap the tin with foil to make it water tight.
4 Stir the butter, chocolate and sugar over a low heat until smooth.
5 Cool slightly.
6 Carefully stir in the liqueur.
7 In a large mixing bowl, lightly beat the eggs and then beat in the flour.
8 Carefully and slowly beat in the chocolate mixture until well blended.
9 Pour into the tin then smooth the surface.
10 Place the spring form tin in a roasting pan and pour boiling water to about 2 cm, (one third) up side of the tin.
11 Bake for 25-30 minutes. The centre will be slightly soft but the edge will be set. Remove the foil.
12 Cool in the tin on a wire tray. The cake will sink a little and may crack.
13 Turn the cake onto the wire tray. Remove the tin bottom plus the paper so that the cake is now reversed.
14 Cut 6-8 strips of non stick baking paper 1in (2.5cm) wide and place them haphazardly over the cake. Alternatively, create a design or lettering if you wish. Dust evenly over the top of the cake with icing sugar, then carefully remove the strips of paper.
15 Slide the cake onto a serving plate and decorate with the cherries and sour cream.
