Well this is one of my best recipes that will be making it’s way into the recipe book, but a rather lovely customer is utterly desperate for it and so, as I am the ‘Queen of Customer Happiness’ I am sharing it for you all to enjoy.
This makes a nice deep uber chocolate cake which is utterly lovely with just a dust of icing sugar. But if you like and you fancy something a little more lavish I suggest you divide the mix between two pans before cooking (don’t even bother to try and cut the cake in two once it is cooked – you’ll end up with lots of very delicious choccy cake chunks) and once it is cool fill and top with 16 oz/ 450g of cream cheese mixed with 2 oz/ 50 g of icing sugar and 4 tablespoons of vanilla paste – no messing 😀
Italian Chocolate Cake
Makes a good 10 slices
140g/5 oz butter or a non hydrogenated vegetable fat
252g/ 9 oz chocolate (min 70% Cocoa solids), chopped
3 tablespoons water
3/4 teaspoon baking powder
105g/3.75 oz cocoa powder
5 eggs, separated
224g/ 8 oz sugar
12 cardamon pods
2 teaspoon vanilla paste
1/2 teaspoon Sea salt
Heat oven to 350˚F 180˚C Gas 4
Roast the cardamon pods for 5 minutes until fragrant and starting to colour.
Allow to cool then grind in a coffee grinder, liquidiser, food processor or pestal and mortar.
Parchment line a 23 cm or 9″ cake pan, but make the sides at least 4 cm 2″ high.
Line the bottom of the baking pan with a round of parchment paper.
Melt fat in a large bowl over a saucepan of hot water (don’t let the bowl sit in the hot water)
As it melts stir in chocolate until melted and then remove from heat.
Stir in the water, set to the side.
Whisk together the baking powder, salt, cardamon and cocoa until just combined.
In another bowl, whisk egg yolks with half the sugar and the vanilla paste until pale and fluffy.
In another very clean larger bowl, beat egg whites until stiff, then add the final sugar and beat again.
Now everything gets folded into the chocolate, keep going until well mixed.
Tip into the waiting pan (pans)
Bake for 50 to 60 minutes, it should look shiny on the top and feel firm at the edges. If you’ve done as I’ve said it should be ready – you aren’t getting a dry toothpick out of this cake 🙂
Remove from oven and allow to cool for a minimum of 30 minutes before you turn it onto a cake plate.
Dust with a little icing sugar or fill with the cream cheese as I suggested earlier.
Eat warm or cold.
Do not refrigerate this cake – it will go hard and only popping into the oven will retrieve that lovely tender crumb.
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
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phone or text 0792 310 9170