The cake is delicious served with orange ice cream and also lovely with extra thick organic cream.
- 10" round or 9" square tin
- 6 oz dark chocolate (55%)
- 7 oz dark chocolate (70%)
- 150 ml water
- 6 oz granulated sugar
- 9 oz unsalted butter
- 6 large eggs
- 3 oz caster sugar
- for decoration
- holly leaves
- dark and white chocolate
- edible gold powder (optional)
- Grease the tin with butter paper and line the base with baking parchment & preheat oven to 170°C. Break the chocolate into small pieces. Bring the water and sugar to the boil and remove from heat.
- Add the chocolate and stir until the chocolate has melted and is completely incorporated.
- Add the butter in chunks and stir until melted. Allow to cool slightly.
- Whip the eggs with the caster sugar at high speed for about 3 minutes. The mixture should be fluffy and light.
- Do not over whip as incorporating too much air will make the finished cake crumbly. Very gently fold the melted chocolate into the egg mixture
- Pour into prepared tin and place the tin in a roasting tin containing hot water. Bake at 170c for 40 minutes or until the top feels firm. Refrigerate the cake for 3 hours or overnight.
- Wash & dry the holly leaves. Melt the dark and white chocolate. Paint the chocolate onto the leaves.
- Allow to set and place onto the cake. The chocolate can also be painted with my favourite – edible gold for the wow factor.
Louise's tip: This cake must be cut when chilled but should be served at room temperature. The cake can be made in advance, wrapped well and frozen to save time.