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Chocolate Cake
1/2 cup + 1 tsp butter 125 mL
6 oz bittersweet chocolate, broken into small pieces 175 g
3/4 cup sugar 175 mL
1 tsp vanilla essence 5 mL
6 egg yolks 6
3/4 cup flour 175 mL
8 egg whites, stiffy whipped 8
6 tbsp apricot jam 90 mL
Chocolate Icing
8 oz bittersweet chocolate, broken into small pieces 225 g
1/2 cup heavy cream 125 mL
3 cups icing sugar 750 mL
Chocolate Cake
Preheat the oven to 350°F/180°C.
With the teaspoon of butter, grease a 9-in/23-cm round cake tin with a removable base. Set aside.
In a heatproof bowl set over a pan of simmering water, melt the chocolate over low heat. Remove the pan from the heat and lift the bowl out of the pan. Set aside.
In a mixing bowl, beat the remaining butter and the sugar together until they are light and fluffy. Beat in the melted chocolate and the vanilla essence.
Gradually beat in the egg yolks, one at a time, adding a tablespoon of flour with each yolk. With a metal spoon, fold in the remaining flour, and then the egg whites. Spoon the batter into the prepared cake tin and smooth over the top with the back of the spoon.
Place the tin in the centre of the oven. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and set it aside to cool in the tin for 30 minutes. Turn the cake out of the tin on to a wire rack and, using a long, sharp knife, slice it in half, crosswise. Set aside to cool completely.
In a small saucepan, melt the apricot jam over low heat, stirring constantly. When the jam is hot, remove the pan from the heat and set the jam aside to cool to lukewarm.
Chocolate Icing
Meanwhile, prepare the icing. In a heat-proof bowl set over a pan of simmering water, melt the chocolate over low heat. Remove the pan from the heat and lift the bowl out of the pan. Set aside to cool for 10 minutes. Beat in the cream and icing sugar, beating until the mixture is smooth.
Using a flat-bladed knife, spread half the apricot glaze over the top of the bottom cake half and sandwich the two halves together. Spread the rest of the apricot glaze over the top and sides of the cake.
Rinse the knife and spread the chocolate icing over the top and sides of the cake, ensuring that the icing is smooth.
Serve with freshly whipped cream.
Chef's Note
A deliciously rich and moist chocolate cake.
1/2 cup + 1 tsp butter 125 mL
6 oz bittersweet chocolate, broken into small pieces 175 g
3/4 cup sugar 175 mL
1 tsp vanilla essence 5 mL
6 egg yolks 6
3/4 cup flour 175 mL
8 egg whites, stiffy whipped 8
6 tbsp apricot jam 90 mL
Chocolate Icing
8 oz bittersweet chocolate, broken into small pieces 225 g
1/2 cup heavy cream 125 mL
3 cups icing sugar 750 mL
Chocolate Cake
Preheat the oven to 350°F/180°C.
With the teaspoon of butter, grease a 9-in/23-cm round cake tin with a removable base. Set aside.
In a heatproof bowl set over a pan of simmering water, melt the chocolate over low heat. Remove the pan from the heat and lift the bowl out of the pan. Set aside.
In a mixing bowl, beat the remaining butter and the sugar together until they are light and fluffy. Beat in the melted chocolate and the vanilla essence.
Gradually beat in the egg yolks, one at a time, adding a tablespoon of flour with each yolk. With a metal spoon, fold in the remaining flour, and then the egg whites. Spoon the batter into the prepared cake tin and smooth over the top with the back of the spoon.
Place the tin in the centre of the oven. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and set it aside to cool in the tin for 30 minutes. Turn the cake out of the tin on to a wire rack and, using a long, sharp knife, slice it in half, crosswise. Set aside to cool completely.
In a small saucepan, melt the apricot jam over low heat, stirring constantly. When the jam is hot, remove the pan from the heat and set the jam aside to cool to lukewarm.
Chocolate Icing
Meanwhile, prepare the icing. In a heat-proof bowl set over a pan of simmering water, melt the chocolate over low heat. Remove the pan from the heat and lift the bowl out of the pan. Set aside to cool for 10 minutes. Beat in the cream and icing sugar, beating until the mixture is smooth.
Using a flat-bladed knife, spread half the apricot glaze over the top of the bottom cake half and sandwich the two halves together. Spread the rest of the apricot glaze over the top and sides of the cake.
Rinse the knife and spread the chocolate icing over the top and sides of the cake, ensuring that the icing is smooth.
Serve with freshly whipped cream.
Chef's Note
A deliciously rich and moist chocolate cake.