Ingredients:
Makes 1 cake
For the cake:
Directions:
Preheat the oven to 160 degrees Celsius and butter your pan. Melt the 145g of chocolate and the butter over a double boiler, add 1/2 cup water and the cocoa powder. Stir until cocoa is dissolved and set aside to cool.
Sift together the flour, salt, baking soda and baking powder. In a stand mixer with the paddle attachment, beat the eggs a few seconds to combine, add the sugar and whip until light and very thick (about 3-4 minutes). Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out (about 5-8 more minutes)
Gently fold the chocolate mixture and sour cream into the eggs and sugar, and fold in the flour mixture in thirds. Pour half of the mixture into the pan and add the 60g of finely chopped chocolate. Fill the pan with the rest of the cake mixture, and bake for 50-60 minutes.
Cool about 30 minutes on a rack, and turn out of the pan. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the golden syrup. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes. Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.
Adapted from Original Recipe
For the cake:
- 145g dark chocolate, plus 60g finely chopped dark chocolate
- 115g unsalted butter, plus enough to grease the pan
- 1/2 cup cocoa powder
- 1 3/4 cups flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 1/2 cup sour cream
For the ganache glaze:
- 85g dark chocolate, chopped
- 1/2 tablespoon golden syrup
- 1/3 cup heavy cream (or a bit more to achieve desired consistency)
Directions:
Preheat the oven to 160 degrees Celsius and butter your pan. Melt the 145g of chocolate and the butter over a double boiler, add 1/2 cup water and the cocoa powder. Stir until cocoa is dissolved and set aside to cool.
Sift together the flour, salt, baking soda and baking powder. In a stand mixer with the paddle attachment, beat the eggs a few seconds to combine, add the sugar and whip until light and very thick (about 3-4 minutes). Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out (about 5-8 more minutes)
Gently fold the chocolate mixture and sour cream into the eggs and sugar, and fold in the flour mixture in thirds. Pour half of the mixture into the pan and add the 60g of finely chopped chocolate. Fill the pan with the rest of the cake mixture, and bake for 50-60 minutes.
Cool about 30 minutes on a rack, and turn out of the pan. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the golden syrup. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes. Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.
Adapted from Original Recipe
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