This is from my Grandmothers time and probably dates back to the 1940's. The original recipe pictured on the right did not use baking powder or Bi carb. The result is a much heavier cake. Which is great. More like a dessert cake or pudding. Modern taste's prefer a slightly lighter cake.
The choice of cream is important. You have come so far to make such a rich cake that using anything less than a top flight cream is pointless.
Ingredients
5 eggs yolks
4 egg whites
150 g dark chocolate (70%)
1.25 cups castor sugar
1 Tbs castor sugar
1 cup plain flour
1/2 tsp baking powder (optional)
1/2 tsp bi carb (optional)
200ml Organic or farm fresh cream
1/2 tsp icing sugar
3/4 cup Icing sugar (Sifted)
150g dark chocolate
2 Tbs Butter at room temp
2 tsp milk
2 egg yolks
50g chocolate ( melted to drizzle over the finished cake)
Method::
Line the bottom of a 20cm baking tin with baking paper and then grease with butter. Freeze for 1 hour and add another coat of butter and freeze till use.
Whip the cream with icing sugar till just short of splitting. Freeze and then refrigerate for at least 1 - 2 hours stirring from time to time so it is ice cold and thick.
Melt the chocolate in a double boiler, allow to cool for 15 minutes.
Whisk egg whites with 1 tbs sugar till stiff.
Beat egg yolks and sugar till creamy, about 3 minutes. Fold in the chocolate and sifted flour ( with baking powder and bicarb ) Then fold a third of the eggs whites at a time in into the cake mix. Do not overmix!
Pour into the ice cold cake tin. Bake for 50 mins in 190° oven with a few ice cubes thrown in.
Allow to completely cool and remove from tin.
Cut the cake into two halves and fill with the iced whipped cream then Ice with chocolate icing.
To make the chocolate icing melt the chocolate in a double boiler and allow to cool for 10 minutes. Stir in sugar, butter and milk and beat till smooth. Allow to cool 10 mins and stir in egg yolks. Ice cake immediately. I actually ice the cake top and sides. then put squiggles of pure melted chocolate to finish the top. Picture is to display the cream middle.
Refrigerate overnight. Serve in small slices. This is really rich. And so Yummy.
The choice of cream is important. You have come so far to make such a rich cake that using anything less than a top flight cream is pointless.
Ingredients
5 eggs yolks
4 egg whites
150 g dark chocolate (70%)
1.25 cups castor sugar
1 Tbs castor sugar
1 cup plain flour
1/2 tsp baking powder (optional)
1/2 tsp bi carb (optional)
200ml Organic or farm fresh cream
1/2 tsp icing sugar
3/4 cup Icing sugar (Sifted)
150g dark chocolate
2 Tbs Butter at room temp
2 tsp milk
2 egg yolks
50g chocolate ( melted to drizzle over the finished cake)
Method::
Line the bottom of a 20cm baking tin with baking paper and then grease with butter. Freeze for 1 hour and add another coat of butter and freeze till use.
Whip the cream with icing sugar till just short of splitting. Freeze and then refrigerate for at least 1 - 2 hours stirring from time to time so it is ice cold and thick.
Melt the chocolate in a double boiler, allow to cool for 15 minutes.
Whisk egg whites with 1 tbs sugar till stiff.
Beat egg yolks and sugar till creamy, about 3 minutes. Fold in the chocolate and sifted flour ( with baking powder and bicarb ) Then fold a third of the eggs whites at a time in into the cake mix. Do not overmix!
Pour into the ice cold cake tin. Bake for 50 mins in 190° oven with a few ice cubes thrown in.
Allow to completely cool and remove from tin.
Cut the cake into two halves and fill with the iced whipped cream then Ice with chocolate icing.
To make the chocolate icing melt the chocolate in a double boiler and allow to cool for 10 minutes. Stir in sugar, butter and milk and beat till smooth. Allow to cool 10 mins and stir in egg yolks. Ice cake immediately. I actually ice the cake top and sides. then put squiggles of pure melted chocolate to finish the top. Picture is to display the cream middle.
Refrigerate overnight. Serve in small slices. This is really rich. And so Yummy.
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