400g milk chocolate
175g soft butter
250g light brown muscavado sugar
100g self raising flower
50g cocoa powder
100g ground almonds
300ml whipped double cream
250g mascarpone cheese
Heat your oven to 160 Celsius and lightly but
thoroughly butter the inside of a 20cm springform
round cake tin.
Heat 75ml of water in a small pot to boiling,
remove from the heat add 250g of the chocolate and
stir until it is melted.
Add the sugar and butter to a large bowl and beat
with your electric beaters until pale and creamy.
Addthe eggs 1 at a time and beat them into the
mixture. If you notice the mixture starting to
curdle, add about a tablespoon of the flour.
Now stir in the chocolate with a metal spoon until
the whole mixture is brown. Sift the flour and the
cocoa into the bowl, add the ground almonds and
fold the dry ingredients into the wet ingredients
gently. Don't mix it, just fold it in to
Pour the whole lot into the cake tin, into the
oven for about one hour. You want the cake to have
risen and be firm to the touch, check it at 50
minutes with a skewer. You want a little
stickiness in the center so the skewer should come
out with a little wetness and cake on it.
Set the tin aside and allow the cake to cool.
Remove the cake and find the longest straightest
knife you have. Slice the cake into 2 or 3 equal
slice. Place a layer of whipped cream between the
Melt the rest of the chocolate in about 30ml of
boiling water and in a separate bowl beat the
mascarpone cheese with another 30ml of boiling
water, add the chocolate to the mascarpone and
beat well with your electric beater. Smother the
cake with the mixture and you have made one
seriously delicious and impressive chocolate cake.
INFO / TIPS / CREDITS
Not my own recipe