Monday, 16 May 2016

Fudgy Chocolate Cake

Chocolate cake in any form and any recipe is always a delight for kids and adults alike. This is again a recipe I learnt at the cooking group I have joined recently and I am happy to say that it is delightfully easy. You can use this recipe to make a chocolate tart, as a base for fruit truffle, or to make an ice cream cake. Make it once and you will know how to use this recipe further. Enjoy!!
100 g salted butter
250 gms brown sugar (I used roughly 200 gms as I like it less sweet)
2 eggs
150 gms plain flour
45 gms cocoa powder
1 tsp vanilla extract 

30 ml of strong coffee (optional but recommended)

Frozen Raspberries/Strawberries (fresh can be used as well)

1-2 tbsp almond meal/semolina/desiccated coconut/plain flour for greasing(whatever is available but one of the first two options are recommended)


Grease and flour a 6" pan (I used almond meal). Pre heat the oven at 175 degree celcius. 

Melt butter in a bowl in the microwave and let it cool slightly. Add the eggs and beat. Now add sugar and mix well. Add the coffee if using.

Add rest of the ingredients and mix well making sure there are no lumps.

Pour some batter in the prepared pan and in an artistic way push raspberries into the batter.  

Pour the rest of the batter on top. Put in the middle of the oven at 175 degree celcius for about 15-20 mins. Use a toothpick to check if it is done. Batter should not get stuck on the toothpick. It should be just cooked otherwise the cake will be too dry (I went wrong here and overbaked it by about 3-4 minutes). 

Note that there’s no baking powder so cake will not rise. It should be quite flat and compact.

Serve warm with whipping cream or vanilla ice cream. The cake is well suited for freezing. Do try and experiment different recipes and tarts that you can use this recipe for. 

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