1 Hour cooking | Serves 8
Ingredients
- 250g butter, chopped
- 200g dark chocolate, chopped
- 440g caster sugar
- 330ml water
- 1 tbsp dry instant coffee
- 110g plain flour
- 110g self-raising flour
- 25g cocoa powder
- 3 eggs, beaten lightly
- Satin chocolate glaze
- 200g dark chocolate, chopped
- 160ml thickened cream
- silver cachous or dragée cake
- decorations, optional
Method
- Grease a deep 19cm square cake pan, then line the base and sides with baking paper.
- In a medium saucepan, combine the butter, chocolate, sugar, water and coffee; stir over a low heat, without boiling, until the butter is just melted and the mixture is smooth. Transfer chocolate mixture to a large bowl. Allow to cool 10 minutes.
- Preheat the oven to 150°C. Whisk the combined sifted plain and self-raising flours and cocoa into the chocolate mixture in two batches, then whisk in the eggs. Pour mixture into the prepared pan.
- Bake in a slow oven for about 1¾ hours. Cover the cake pan with foil; cool cake in pan.
- For the satin chocolate glaze, combine the chocolate and cream in a medium heatproof bowl. Stir over barely simmering water until smooth.
- Spread a thin layer of glaze over the cold cake. Stand remaining glaze at room temperature until thickened slightly, then spread over top and sides of cold cake.
- Sprinkle the top with the decorations, if desired.
