This cake is intense! It’s dark and bitter and rich and more like baked fudge than any cake I’ve ever had. This is what I imagined mud cake would be like before I ever tried mud cake (when I tried mud cake, it was a sad disappointment). This cake is only about an inch thick, and has only a tablespoon of flour, and it’s wonderful, and I made it for my Awesome Housemate’s birthday last week.
French Chocolate Cake
250g dark chocolate, cut into small pieces
225g unsalted butter, cut into small pieces
1/2 cup castor sugar
2 tblsp vanilla
1 tblsp flour
icing sugar, for dusting
raspberry couli and icecream for serving
Preheat the oven to 180 degrees.
Grease a springform pan. Line the bottom with baking paper and grease. Wrap the base and sides in foil to prevent water getting in.
In a saucepan over low heat, melt the chocolate, butter and sugar together, stirring until smooth. Cool slightly and add the vanilla.
In a large bowl, beat the eggs for about a minute. Mix in the flour, then slowly add the chocolate mixture.
Pour the batter into the prepared tin. Place the tin in a baking pan and add enough boiling water to come up the sides of the cake tin.
Bake for 25-30 minutes, until the edge of the cake is set (the centre will still be soft). Remove from oven, remove the foil, and allow to cool slightly. It will sink in the middle as it cools.
Remove the springform tin, and turn onto a wire rack. Peel back the baking paper.
When the cake is completely cool, dust with icing sugar, and serve with a tart raspberry coulis and some good vanilla icecream.
I could only eat a small piece at a time, but Awesome Housemate went back for thirds!
This is one of the easiest things in the world to make!
1 cup of raspberries (frozen is fine)
1-2 tblspns sugar (you want it to be tart to match the richness of the cake)
a TINY bit of water (just to get things started – the raspberries will release heaps of liquid)
Put everything in a saucepan over medium heat, and allow to cook down for 15-ish minutes, stirring occasionally. You may need to reduce the heat, and keep an eye on it so that it doesn’t burn.