Dark and dreamy chocolate cake
This cake is unapologetically all about chocolate. So much so, that it’s even flourless, creating a fudgy, dense indulgent cake – you’ll find a little goes a long way.
- 50 mins cooking
- Serves 20
Print
Ingredients
- ½ cup (125ml) bourbon or whisky
- 1½ cups (330g) caster (superfine) sugar
- 400g grams (12½ ounces) dark (semi-sweet) chocolate, chopped coarsely
- 250 grams (8 ounces) unsalted butter, chopped coarsely
- 5 eggs
- 1 tablespoon dutch-processed cocoa
Method
- 1Preheat oven to 180°C/350°F. Grease a deep 22cm {9-inch} round cake pan; line base and side with baking paper.
- 2Stir bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves.
- 3Process chocolate until finely chopped. Add bourbon mixture; process until smooth. With motor operating, add butter, piece by piece, processing until combined. Add eggs, one at a time, processing between additions until combined. Pour mixture into pan.
- 4Place pan in a large baking dish; pour enough boiling water
into dish to come halfway up side of cake pan. - 5Bake cake for 30 minutes or until the edge is set; the centre
will still be a little soft. Remove pan from dish; cool 10 minutes. Refrigerate for 4 hours or overnight until set. - 6Carefully turn cake out of pan onto a cake plate; dust with sifted cocoa. Stand at room temperature for 30 minutes before serving.
Notes
To slice it as neatly as possible, use a thin-bladed knife and wipe the blade with paper towel after each cut.If you'd prefer an alcohol-free version, swap the bourbon with freshly brewed espresso coffee.This cake can be made up to 3 days ahead; keep refrigerated.Serve with thick (double) cream.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
