Ingredients
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150g unsalted butter, chopped
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150g dark chocolate, chopped
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4 eggs, lightly whisked
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170g (3/4 cup) white sugar
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75g (1/2 cup) plain flour
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30g (1/4 cup) Dutch cocoa powder
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1 teaspoon vanilla extract
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Pinch of salt
Topping
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150g dark chocolate, chopped
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1/3 cup thickened cream
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2 tablespoons honey
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1 cup icing sugar
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10g butter, melted
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1 tablespoon hot water
Equipment
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23cm (base measurement) round springform pan, piping bag
Method
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1Preheat oven to 180C/160C fan forced. Grease a 23cm (base measurement) round springform pan and line with baking paper.
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2Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt. Beat with a wooden spoon until combined. Pour into pan. Bake for 25 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool in pan. Transfer to a wire rack set over a tray.
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3For the topping, place 150g chopped dark chocolate in a heatproof bowl. Microwave cream in a heatproof bowl on Medium for 1-2 minutes until hot. Pour over chocolate. Set aside for 3 minutes. Add honey and stir to combine. Pour over cake.
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4Combine icing sugar, melted butter and hot water in a bowl. Stir until smooth. Spoon into a piping bag. Pipe lines across cake. Use a skewer to drag white icing through chocolate from top to bottom to create a feathered pattern.
Source: taste.com.au
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