Sunday, December 20, 2009

Chocolate Cake Supreme

This chocolate cake is simple to make. It has a nice texture with soft crunch of the fresh walnuts. I pay particular attention to the choice of the main ingredients, going to great lengths to look for the freshest walnuts and good tasting chocolate.


  • 1/4 cup Thickened cream
  • 200g dark cooking chocolate, chopped ( Try Whittaker's Dark Block over standard Cadbury or Nestle cooking chocolate)
  • 3 eggs, separated
  • 150g Castor sugar
  • 80g Unsalted butter
  • 60g plain flour, sifted
  • 60g self-raising flour, sifted
  • 100g walnut halves, cut into 3 or 4 pieces
  • a pinch of cream of tartar
  • 60g Sultanas
  • 1/4 cup of Drambuie or other liqueur

  • You need a buttered 22cm (81/2 inch) cake tine
  • Pre-heat oven to 180°C/350°F
  • Mix sultanas and Drambuie in a bowl
  • Bring the cream to the boil in a small saucepan and then on a very low heat add the chocolate to melt
  • Beat egg yolks and sugar until fluffy and white
  • Whisk butter into chocolate preparation then gently mix in the egg yolk preparation, the two types of flour, the walnuts and the macerated sultanas
  • Beat egg whites and cream of tartar until stiff peaks form.
  • Using a rubber spatula or large metal spoon, fold the beater whites into the chocolate prepartaion and pour the mixture into your cake tine. 
  • Bake in the preheated oven for 30 minutes.  Cool for  15 minutes before carefully unmoulding onto a cooling rack.
  • Before serving, dust the top with icing sugar or ice with the a chocolate ganache.

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