Australian chocolate cake

Australian chocolate cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
90g cooking chocolate
2 tablespoons water or black coffee
5 eggs
170g caster sugar
110g self-raising flour, sifted
1 teaspoon natural vanilla extract
1 lemon, zested
60g butter, melted
walnut halves, to decorate (optional)

Filling and frosting

Quantity Ingredient
185g cooking chocolate
250ml cream
2 tablespoons icing sugar, sifted
1 tablespoon rum

Method

  1. Melt chocolate in a heatproof basin over simmering water. Stir in water or coffee and cool slightly. Beat eggs until light and frothy. Add sugar and beat until very thick and mousse-like. Fold flour into egg mixture with vanilla, zest, butter and chocolate mixture.
  2. Pour into a greased, lined and floured 23 cm springform tin. Bake in a preheated moderate oven for 40–45 minutes or until cake springs back when lightly pressed in the centre. Cool with the spring released.
  3. To make filling and frosting, melt chocolate in a heatproof basin over simmering water and cool. Whip cream, fold in icing sugar and rum. Reserve a little melted chocolate and fold remainder through cream to create a ripple effect.
  4. When cold, split cake in half and sandwich together with half the filling and frosting mixture. Spread remainder over top of cake. Decorate with walnut halves, if desired, and drizzle over reserved melted chocolate.
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