Choco Cloud Cake
Over a year ago
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Ingredients
- 250G DARK CHOCOLATE
- 125G UNALTED BUTER
- 6 EGGS 2 WHOLE 4 SEPERATED
- 175G CASTER SUGAR
- 23CM SPRINGFORM CAKE TIN
- CREAM TOPPING
- 500ML DOUBLE CREAM
- 1TEASPOON VANILA EXTRACT
- ½ TEASPOON UN WEETEED COCOA
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
I ISA SPONGE CAKE WITH CREAM INIDE AND ON THE TP WITH A SPRINKLE OF COCOA POWDER
Method
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1
PR HEAT OVEN TO 180C/ GASMARK 4.
LINE THE BOTTON OF THE CAKE TIN WITH BAKING PARCHMENT.
MELT THE CHOCOLATE EITHER IN A DOUBLE BOILER OR A MICROWAVE, AND THEN LET THE BUTTER MELT IN THE WARM CHOCOLATE. BEAT THE TWO WHOLE EGGS AND 4 EGG YOLKS WITH 75G OF THE CASTER SUGAR, THEN GENTLY ADD THE CHOCOLATE MIXTURE. IN ANOUTHE BOWL, WHISK THE4 EGG WHITESUNTIL FOAMY, THE GRADUALLY ADD THE 100G OSUGAR AND WHISK UNTIL THE WHITES ARE HOLDING THERE SHAPE. BUT NOT TO STIFF.LIGHTEN THE CHOCOATE MIXTURE WITH A DOLLOP OF EGG WHITES, AND THEN FOLD IN THE REST OF THE WHITES. POUR INTO A PREPARED TIN AND BAKE FOR 35-40 MINUTES IN THE OVEN. COOL THE CAKE IN IT'S TIN O A WIRE RACK; THE MIDDLE WILL SINK AS IT COOLS SO DON'T WORRY ABOUT THAT. WHEN YOU ARE READY TO EAT IT,PLACE THE STILL BOUND CAKE ON A CAKE STAND OR PLATE FOR SERVING AND CAREFULLY REMOVE THE CAKE FROM IT'S TIN. DON'T WORRY ABOUT THE CRAKCKSOR THE ROUGH EDGES: IT'S THE CRATER LOOK WE'RE GOING FOR HERE. WHIP THE CREAMUNTIL IT'SSOFT AN THEN ADD THE VANILLA AND CONTINUE WHISKING UNTIL THE CREAM IS FIRM BUT NOT STIFF. FILL THE CREATER OF THE CAKE WITH THE CREAM, EASING IT OUT GENTLY TOWARDS THE EDGES OF THE CAKE, AND DUST THE COCOA POWDER OVER THE TOP.
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