Touted by the owners of the River Café as “the best cake everâ€, this cake has featured at Nikitaras family celebrations in recent years and received similar accolades.
Ingredients
- 675g dark chocolate (70% cocoa butter)
- 450g unsalted butter
- 10 eggs
- 675g caster sugar
- crème fraiche, to serve
Method
Preheat oven to 160C. Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool.
Place the eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into the egg mixture, stirring until well combined and reduced in volume.
Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the oven for one hour. Turn off the oven and leave to cool completely in the oven. Serve thin slices of the cake with a dollop of crème fraiche.
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