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This recipe comes from The Australian Woman's Weekly book of chocolate cakes. I believe them when they say "This cake is delicious served with fresh raspberries and fresh raspberry coulis." Cointreau is listed as an ingredient, but you could substitute the citrus flavour with a dark rum or a hazlenut liqueur. Make a day ahead and serve cold, then keep in an air-tight container in the fridge for up to 4 days.
- Preheat oven to 180°C (350°F) and grease a deep 22cm-round cake pan, then line the base and sides with baking paper.
- Mix the cream and liqueur together until combined.
- Beat the eggs and sugar together in a large bowl with electric mixer for about 5 mins or until thick and creamy.
- With motor running, gradually beat in the barely warm chocolate until fully combined.
- Using a metal spoon, gently fold in the cream and liqueur mix.
- Pour into your prepared pan and place in a baking dish then pour enough boiling water into the dish to come halfway up the side of the pan.
- Bake for 30 mins covered loosely with foil, then discard the foil and cool in pan.
- Turn cake onto a serving plate, cover and refrigerate overnight.