Chocolate Nemesis

I can't bake cakes. Simple as that. Every time i try, it ends up with me foaming at the mouth and turning the air blue, with the contents of the cake tin heading straight for the bin. I blame our oven.. Anyway, this recipe from River Cafe Cookbook Easy (Rose Gray and Ruth Rogers) looked pretty easy, so I gave it a shot. It turned out pretty well! - I found this tasted best after a few hours in the fridge and be warned - it's very rich!





You need:

340g Dark Chocolate (70%) - get the best you can afford
225g Unsalted Butter
5 Eggs
210g Caster Sugar

Preheat the oven to 120 degrees

Grease a 25cm round cake tin and line with parchment paper.

Break the chocolate into small chunks and melt it with the butter in a bowl set over simmering water.

Beat the eggs and 70g of the sugar in a mixer, until their volume quadruples. Meanwhile, heat the remaining sugar with 100ml of water until it's dissolved into a light syrup.

Pour the syrup into the melted chocolate, stir well and allow to cool for 5 minutes.

Now add the chocolate mixture to the beaten eggs and beat together slowly to combine well. Pour the mixture into the cake tin.

Put the cake tin into a baking tray and pour in enough hot water to come 3/4 of the way up the sides of the cake tin.

Bake in the oven for 50 minutes until set. Remove from the oven and allow to cool completely before turning it out.

Serve with a dollop of Creme Fraiche or some thick Double Cream