Photo by aletta
aletta's Notes:
Expand125 g plain flour Ask a question about this ingredient
1 tablespoon cocoa powder Ask a question about this ingredient
60 g butter (non salted) Ask a question about this ingredient
60 g fine Kristal sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
30 g pure chocolate (melted) Ask a question about this ingredient
200 g pure chocolate (melted) Ask a question about this ingredient
300 ml double cream Ask a question about this ingredient
50 ml milk Ask a question about this ingredient
2 eggs Ask a question about this ingredient
100 g fine Kristal sugar Ask a question about this ingredient
4 drops vanilla extract Ask a question about this ingredient
1 tablespoon cocoa powder Ask a question about this ingredient
Sift the flour, a little bit of salt and 1 tbs of cocoa powder in a bowl.
Ask a question about this stepCream the butter and sugar in a different bowl. Adding the egg and melted chocolate
Ask a question about this stepAdd this mixture to the bowl with the flower and stir again until it resembles a smooth paste. Put some cling film on the work surface. Turn out the mixture and shape into a flat circle. Cover with another sheet of cling film and put in the refrigerator for about 30 minutes.
Ask a question about this stepPreheat the oven (190 degrees (hot air oven))
Ask a question about this stepRoll out the dough into a thin sheet and line the bottom and sides of a 22 cm greased backing tin. Place the backing tin in the refrigerator for another 15 minutes.
Ask a question about this stepPrick all over the bottom with a fork. Cover the tin with backing foil. Fill with uncooked rice of beans and bake blind for about 15 minutes. Remove the filling and backing foil. Bake for another 5 minutes. Let it cool down.
Ask a question about this stepLower the heat to 150 degrees
Ask a question about this stepPour 1/3 of the melted chocolate over the bottom of the cake
Ask a question about this stepBring the double cream and milk to the boil. Adding this to the remainder of the melted chocolate. Wisk until it resembles a smooth paste. Add the eggs, sugar and a few drops of vanilla extract. Stir. Carefully pour this mixture into the tin.
Ask a question about this stepBake for about 40 minutes. The filling will bubble but will also collapse when cooled down.
Ask a question about this stepWhen the cake has cooled down decorate with some cocoa powder. You can also add some chilly powder is you what to add a special kick. The cake can be served with crème fraiche or strawberries or both.
Ask a question about this stepyum. I love that the cake has a crust! Variety of texture is always good!
mmmm...sounds very chocolatie....in the US we have superfine sugar for baking...sounds like Krystal.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Mmmmm, looks really good. So simple and lovely. And I have a gram/ounce scale so your European weights don't scare me! ; )