Little Black Dress Chocolate Cake Recipe
Little Black Dress Chocolate Cake Recipe. To make the ganache, melt chocolate and butter in a double boiler (or a bowl set over simmering water). Leave it to cool slightly and then whisk in the eggs.
Generously butter and flour a large bundt pan or spray with baker's spray. Cool your cake (in the pan) on a wire rack. Bake at 350 for 35 to 40 minutes until cake springs back when touched.
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Add flour and mix until blended and smooth. Think of this recipe as the little black dress of the pastry world; (do not butter the pan and parchment.) melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan.
Preheat oven to 180c (350f) on bake, not fan force.
Bring to a boil and continue boiling and stirring for 2 minutes. Preheat oven to 375 degrees. Remove the bowl, leaving it to cool for about 4 minutes.
Butter and flour a 20cm (8 inch) cake tin an cut a disc of baking paper for the base.
When the cake is done, you should be able to insert a toothpick into the center of the cake and have it come out clean. Immediately pour the icing over the warm cake. Grease and line the base and sides of a 8″ spring form cake pan.
Set aside and let cool slightly.
Pour into prepared pans and tap pans to release bubbles. Generously butter and flour a large bundt pan or spray with baker's spray. Like a little black dress, the recipe can be improvised on endlessly to create different effects.
Pour the batter into the prepared pan and spread evenly.
Whisk the egg yolks and sugar in a large bowl until light in color. Stir 1/4 of the egg whites into the chocolate to blend, and then gently fold in the remaining whites, in 2 additions, without overmixing. Little black dress chocolate cake.
