A rich, moist luxurious chocoholic cake with a chocolate biscuit base, a dark 72% cocoa chocolate topping and finished with…yes more dark 72% cocoa rich chocolate sprinkled over the top! The biscuit base adds a crunchy texture beneath an ultra-rich chocolate treat whilst the tart darkness of the chocolate veil over this devilishly naughty dessert balances out the taste buds. Serve with crème fresh, a dollop of fresh cream or a scoop of vanilla ice-cream for a devil of a treat!
For the Cake:
150g Caster Sugar
150g Softened Butter or Olive Spread
100g Self Raising Flour – Sieved
50g Good Quality Cocoa Powder – Sieved
Half a teaspoon of baking powder
3 Medium Free Range Eggs, (I use eggs from my free range hens.)
50g Melted Butter
50g Caster Sugar
1 tbs Cocoa Powder
100g Crushed Digestive Biscuits/Graham Crackers if in USA
(This gives a thin biscuit base but if a thicker base is preferable making for easier slicing later on, then by all means double these measurements.)
Dark Chocolate Topping
150g bar of good quality dark chocolate, try to use one containing at least 60% or 72% Cocoa Solids.
A few table spoons of full cream milk, I prefer to use Jersey full cream milk.
A couple of table spoons of sifted icing sugar.
Start by preparing a medium sized non-stick cake tin, if you have one with a push out bottom I would advise you to use it for ease of moving once cooled. Grease thoroughly and line with greaseproof paper then grease the liner. Pre-heat the oven to 180c, 350f, Gas Mark 4, Moderate oven.
Take 50g of Butter and melt gently in a pan or alternatively in a microwave. Add to the melted butter the 50g of caster sugar and mix well before adding the 100g of crumbled digestive biscuit. Once fully combined this can be carefully pressed into the base of your tin evenly before putting it into the fridge.
Now cream together the 150g caster sugar and 150g butter until a light pale colour.
Next, combine together the 100g of sifted SR flour, 50g of sifted cocoa powder and half a teaspoon of baking powder.
Separate the 3 eggs, putting the yolks into a separate bowl. Whisk the egg whites until they form white, soft peaks either by hand whisk or electric whisk.
Gradually add the cocoa/flour mixture to the creamed sugar and butter mixture, adding the egg yolks in slowly and then folding in the whisked egg whites until you have a lovely smooth and glossy mixture.
Pour the chocolatey mixture on top of the biscuit base evenly and put on a baking tray to bake in the oven for 30 – 40 mins depending on your oven and whether it is fan assisted.
Once out of the oven and cooled enough, be extremely careful when removing from its tin, a delicate procedure.
Preparing the dark chocolate topping
Begin by bringing to the boil a pan of water, then sit a heatproof bowl over the pan. Bring down the heat and break up ¾ of the dark chocolate into the bowl stirring gently until fully melted.
Now slowly stir in 2 tablespoons of sifted icing sugar and enough of the full cream milk for an even and spreadable consistency.
Pour the dark chocolaty topping on top of the centre of the cooled cake and using a flat spatula gently spread out towards the edges evenly until fully covered with an even finish. Let this cool a while before grating the remaining chocolate over the top to complete your devils chocoholic dream. Other decorative ideas would be useful for converting this into a Halloween treat, a Christmas Delight or an Easter Dream. Or you could just plain spoil yourself any time of the year. Tastes perfect with a drop of cream and makes a wonderful accompaniment to a cup of fresh roasted coffee!!