DOUBLE CHOCOLATE DECADENCE
This recipe is described by its title. Eat this dessert slowly with very cold whipped cream.
melted butter for greasing cake tin
250g dark chocolate
70% (buttons or tablet chopped in small pieces)
100g unsalted butter
4 egg yolks
25g (2+ 1/2 tbsp) castor sugar
15ml (1 tbsp) strong espresso style coffee
5 egg whites [at room temperature)
6g (1 tbsp) dark cocoa powder (preferably dutched cocoa which you will find at speciality food shops) to dust top
- Preheat oven to 170°C.
- Lightly grease with butter sides and base of 24cm or 26cm cake tin, then line with lightly buttered baking paper.
- Place chocolate and butter into top of a double boiler (2 pots which fit snugly together) and into the base pot place water. Place on a medium heat and stir chocolate and butter till it is liquid but not allowing it to become hot. The mixture should feel warm only. Remove top pot from base pot and leave to cool.
- Place egg yolks in a bowl with half the sugar and beat till pale and light. Add chocolate mixture and coffee and mix well.
- Place egg whites in a perfectly clean bowl and whisk till they begin to become foamy. Gradually add remaining sugar and whisk till they stand in stiff glossy peaks. Fold into chocolate mixture, one-third at a time. Three-quarters fill prepared pan.
- Place in centre of oven and bake for 30-35 minutes or until puffed but still wobbly in the centre. Rest for five minutes in pan. Turn out onto a cooling rack. Invert onto a serving plate. Leave to cool.
- Dust with cocoa and serve with cream.