MIDNIGHT CHOCOLATE CAKE

Enjoy the magical closure on the year with  Errieda Du Toit  from HUISKOK’S  –  try this delicious  Midnight moist  chocolate cake,  with shiny Shiraz glaze and topped with  blackberry bling! Indulge with decadence and be  wickedly sinful  as you  welcome in the New Year!

Chocolate Cake2
Cake: 250 g dark chocolate, roughly chopped 1 cup (250 ml) sugar 1 cup  (115 g) unsalted butter, cubed 4 eggs ¾ teaspoon salt 1/3 cup (43 g) cake flour

  •  Preheat oven to 165 C.  Grease a 23 cm springform cake pan with butter and dust bottom and sides with flour.
  • Place chocolate, sugar and butter in a bowl over a saucepan with lightly simmering water (the bowl should not touch the water). Stir till most of the chocolate has melted (about 3 minutes), then remove from the heat and stir till fully melted. Set aside to cool completely.
  • With an electric beater on medium speed, add the eggs one by one, whisking well to incorporate fully before adding the following egg.
  • Once all the eggs have been added, continue beating till the mixture is mousse-like.  At a slower speed beat in the salt and flour without over mixing. Pour batter in prepared cake pan.
  • Bake till the top feels firm to the touch and the edges start to darken, 55 – 60 minutes. Place the cake pan on cooling rack. Leave to cool in the pan before turning out.

   

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Shiraz Chocolate glaze 250 g dark chocolate, roughly chopped ¼ cup (57 g) unsalted butter ½ teaspoon salt ½ cup (64) caster sugar ½ cup (125 ml) red wine Topping: 1 punnet blackberries or mulberries

  • Put chocolate, butter and salt in a bowl and melt over saucepan with lightly simmering water. Stir till fully melted, then stir in the sugar. In the mean time heat the wine in a small saucepan but do not boil. Remove chocolate mixture from the stove and whisk in the wine. Set the mixture aside for a few minutes to thicken.

Glazing the cake:

  • Place cooled cake on a cooling rack over a tray or oven rack to catch glaze dripping from the cake. Spread the glaze over the top of the cake, allowing it to just drip down the sides ever so slightly. If the glaze is to thick, add a few more drops of wine.
  • Let the cake stand for 2 hours for the shiny glaze to set. Decorate with berries just before serving.

Note: The cake can be refrigerated for 2 days, but should be eaten at room temperature. Errieda Du Toit is a food writer, presenter of a cooking programme on RSG, content producer for the food series Kokkedoor and upcoming Koekedoor on Kyknet; and publicist.  

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