Debbie Griesel
Millionaires chocolate cake
Ingredients and Method
Serves 10
Ingredients:
375 ml brown sugar
250 ml water
50 ml brandy
250 ml cake flour
30 ml baking powder
pinch salt
200 g dark chocolate
250 g unsalted butter
5 large eggs
Topping:
200 g dark chocolate
50 ml milk
Instructions
Preheat oven to 180C.
Spray a 22cm round cake tin with cooking spray. Cut a circle of baking paper and place to cover the base. (You can also use a silicon cake pan placed on a baking tray).
Pour 250 ml of the sugar and all the water into a saucepan and heat until sugar has dissolved. Remove from heat, cool, add half the brandy and set aside.
Sift flour, baking powder and salt together into a large bowl.
Break 200g chocolate into a heat-proof bowl, and add butter and the remaining sugar. Place bowl over a pot of simmering water, making sure water does not touch the bottom of the bowl. Allow ingredients to melt completely.
Remove bowl from heat before stirring (should look like a thick, smooth chocolate sauce).
Stir in remaining brandy and gently fold in sifted dry ingredients (flour, baking powder, salt) to combine.
Pour into cake pan and place in oven for 30—40 minutes (till almost set, with a slight wobble). Remove from oven and pour sugar syrup over the cake. Set aside to cool completely.
Topping:
Break remaining chocolate into a bowl, add milk and place over a pot of gently simmering water. Allow chocolate to melt completely without stirring. Remove cooled cake from pan. Place on a serving dish and pour over melted chocolate. Allow to set before serving.
Note: This cake may be refrigerated and removed 1 hour before serving.
