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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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There is so much chocolate in this cake I almost gave myself diabetes just cooking it! It's actually pretty simple but looks impressive and would be a nice treat at the end of an easter lunch or dinner served with coffee. Read more . It is very rich and only small serves are needed! Ingredients:
200g unsalted butter, chopped |
200g dark cooking chocolate, chopped |
1 1/2 cups brown sugar |
3/4 cup hot water |
1 cup plain flour |
3/4 cup self raising flour |
1/2 cup unsweetened cocoa |
1 1/2 tspn vanilla extract |
2 eggs, lightly beaten |
frosting |
200g cooking chocolate, chopped |
1/2 cup cream |
mini milk chocololate easter eggs to decorate |
Directions:
1. Preheat oven to 160C. Prepare and line springform cake pan.
2. Place butter, chocolate, sugar and hot water in small sauce pan over low heat and heat until sugar has dissolved and mixture is smooth. Set aside to cool.
3. Sift dry ingredients together and when chocolate mix is well cooled fold in together along with eggs and vanilla. Pour into prepared pan and bake for 1 hour or until cooked. Allow cake to cool in pan prior to turning out.
4. Melt extra chocolate and cream together over low heat until well combined. Refrigerate until thick and spread over cooled cake. Decorate with eggs to taste.
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