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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From Somerfield magazine in a section called Fancy Food Fast! Haven't made this yet but it looks yummy. It is also flourless. Cook time does not include chill time, which is overnight/several hours. Ingredients:
25 g cocoa powder, sieved |
275 g dark chocolate, broken up (70% cocoa) |
250 ml double cream |
5 large eggs |
90 g light brown sugar |
8 tablespoons cointreau liqueur |
50 g dark chocolate (optional topping) |
cocoa powder (optional topping) |
icing sugar (optional topping) |
Directions:
1. Preheat oven to 170 C (325 F).
2. Grease and line with paper a round, 20cm, loose bottomed tin.
3. Place chocolate and cocoa in a bowl over a pan of simmering water. Once melted, remove from heat and allow to slightly cool.
4. Whip cream until soft peaks.
5. In a large bowl, whisk eggs and sugar until thick (5-8 minutes).
6. Whip melted chocolate mixture into the egg until well blended.
7. Fold in cream and Cointreau.
8. Pour into the tin. Place this in a roasting tin, half fill the roasting tin with boiling water.
9. Place in oven and bake for 30-40 minutes or until centre is just set.
10. Remove from heat, allow to stand for 20 minutes. Remove from tray and place in fridge overnight.
11. Optional toppings: Melt additional chocolate and pipe squiggles onto greaseproof paper. Allow to set then arrange on cake.
12. Dust cake with cocoa and icing sugar.
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