My middle son asked for a chocolate birthday cake topped with cream and mint chocolate. I thought a simple cream topping needed a cake that was a bit more rich and moist than my other chocolate birthday cake.
I used a recipe from 'Apples for Jam' that I hadn't tried before called simply 'Chocolate cake with icing' but skipped the icing part.
Melt the butter in a pan, then add chopped up dark chocolate and cocoa powder and stir until all melted together. Remove from heat.
In a medium bowl beat the egg whites until creamy and stiff.
In a large bowl, whisk the egg yolks until creamy, then beat in the sugar. Add the melted chocolate mixture a little at a time, mixing until smooth.
Scrape out into buttered and floured 24 cm springform pan (I buttered and base-lined my tin, and mine was 22 cm) and cook at 180 C for 30 - 35 min.
Cool the cake completely in the pan before turning out. I'm not sure if mine puffed up as much as it should have - I'm never very good at folding in whipped egg whites - but it was nice anyway!
180 g unsalted butter
50 g dark chocolate
30 g cocoa powder
3 eggs, separated
180 g caster sugar
125 g flour
1 1/2 tsp baking powder
3 tbsp milk
24 cm springform tin
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