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  • Desserts & Baking

    Deep, Dark Chocolate Cake With Chocolate Chilli Icing

    It’s difficult to relay just how good this chocolate cake really is

    16 February 2015
    deep-dark-chocolate-cake
    • 185g unsalted butter
    • 250g organic 70% chocolate, broken into pieces
    • 215g stoneground organic white flour mixed with 1 tsp cream of tartar and ½ tsp bicarbonate of soda
    • 40g cocoa powder
    • 375g Rapadura or raw organic sugar (available from health food stores)
    • 3 organic eggs
    • 1 cup water

    To Serve

    • fresh strawberries
    • fresh cream, whipped

    1 Heat the oven to 160ºC. Grease a 26cm tin and line base with baking paper.
    2 In a bowl over boiling water, slowly melt the butter and chocolate pieces – do not let this burn. The base of the bowl must not touch the water.
    3 In another bowl, sift flour mixture and cocoa together.
    4 In a third bowl mix the sugar and eggs. Add the melted chocolate and then the water. Mix slowly and thoroughly as all the swirls start to combine to a thick dark liquid. Fold in the dry ingredients and mix well.
    5 Pour into prepared tin and bake for about 1½ hours. Cool for 15 minutes before turning out.
    6 Ice the cake and serve with strawberries and a dollop of whipped cream.

    Icing For The Cake

    • 100ml cream
    • 100g organic 70%
    • chocolate pieces
    • 1 tbsp butter
    • 1 red chilli, seeded and chopped – use a large, milder chilli

    1 Combine ingredients in a saucepan and heat gently until the chocolate melts. Allow the chilli to infuse for a minute. Do not boil.
    2 Allow to cool slightly and thicken. When the cake is cool, pour over the top and allow to set.

    Text and image: Fairlady

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