Chocolate, chocolate and more chocolate – what more do I need to say about this triple chocolate cake recipe?!  Get baking and enjoy. I guarantee you won’t be disappointed!
For another rich chocolate dessert to be eaten by the spoonful, try these intense little chocolate pots. They are sinfully tantalising!
4 eggs, yolks separated from whites, whites stiffly beaten
165g plus 2 tablespoons caster sugar
90g semisweet chocolate, melted in 1 tablespoon of water
95g plus 2 tablespoons flour
RICH BUTTERCREAM FILLING:
200g granulated sugar
125ml water
5 egg yolks, beaten
250g butter, softened
1tbsp vanilla extract
125g semisweet chocolate
CHOCOLATE GLAZE:
60g semisweet chocolate
1tbsp butter
1 egg yolk, lightly beaten
Instructions
FOR THE CHOCOLATE SPONGE:
Preheat the oven to 180ºC.
Butter and flour an 8cm deep cake pan and set aside.
Whisk the egg yolks and sugar to a pale foam.
Gradually fold in the melted chocolate and flour, then gently fold in the egg whites.
Blend thoroughly and pour into the buttered and floured cake pan.
Bake in the preheated oven for 30 minutes or until a knife inserted into the centre comes out dry.
Remove from the pan to a wire rack to cool.
FOR THE RICH BUTTERCREAM FILLING:
Stir the sugar and water together in a saucepan over medium heat until the sugar dissolves and boils.
Let this syrup boil without stirring until the temperature reaches 112 to 116ºC on a candy thermometer.
Remove the syrup from the heat.
Whisking vigorously, pour the hot syrup into the egg yolks and keep beating until the mixture is cool, light and fluffy.
Cream the butter in a separate bowl until it's very soft, then beat the butter and vanilla extract into the yolk mixture until it's shiny and firm enough to spread.
Melt the chocolate in in a double saucepan over hot water, let cool and then fold into the butter cream.
FOR THE CHOCOLATE GLAZE:
Melt the butter and chocolate over low heat while stirring.
Remove from heat and bind with the beaten egg yolk.
TO FINISH THE CAKE:
Cut the cooled cake into 3 layers.
Spread thick layers of chocolate buttercream filling between the layers and reassemble the cake.
Carefully pour the rich chocolate glaze evenly over the top of the cake.
This entry was posted on Friday, 14 September, 2012 at 12:36 pm by Sarah White and is filed under Desserts, Less than 90 mins.
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Chocolate, chocolate and more chocolate – what more do I need to say about this triple chocolate cake recipe?! Â Get baking and enjoy. I guarantee you won’t be disappointed!
Canada
Russia
Greece
Spain
Mexico
Brazil
Argentina
Looks too good to be true!