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.
More by Louise Lennox:
- Saturday Brunch: American Style Pancakes
- Hot Cross Buns time
- Something for the weekend: Irish Breakfast Scones