The Chocolate French Cake…

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Yesterday we went to my sister in law Sushila’s house and she had made a lovely Thai curry with rice for lunch and an immensely sumptuous chocolate cake for dessert! As I walked into the kitchen, initially I thought I saw a chocolate sponge cake but how wrong could I have been!

When the time came to have dessert, I was profoundly surprised that the chocolate sponge was indeed the most moist, rich , sweet and velvety textured almost chocolate mousse like cake. It was partnered with some sweetened fresh whipped cream. Just in having a spoonful of this cake…I was in absolute heaven.

I just had to have the recipe for myself and for all of you too…don’t say I never think of you all 😉

Thanks so much Sushila…We had a wonderful time and the cake you made will stay with us forever!!!

Thanks M…For taking the great pictures!

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So here it is The French Chocolate Cake…by Martha Day

INGREDIENTS

150g caster sugar
275g plain chocolate chopped
175g unsalted butter, cut into pieces
2 tsp vanilla essence
5 eggs separated
40g plain flour sifted
Pinch of salt
Icing sugar for dusting

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METHOD

Preheat the oven to 160°c. Grease a 24cm springform cake tin, sprinkle with a little sugar and tap out the excess

Place the chocolate, butter and sugar in a saucepan, cook over a low heat until melted. Remove from the heat, stir in the vanilla essence and leave to cool slightly

Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour

Beat the egg whites with the salt until soft peaks form. Beat one third of the egg whites into the chocolate mixture, then fold in the rest

Pour into the the tin. Bake the cake for 35 to 45 minutes, until well risen and the top springs back when touched lightly. Transfer to a cooling rack. Remove the sides of the tin. Once cool, remove the tin base, dust with icing sugar, slice and serve with soft whipped cream or a scoop of vanilla ice cream

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A Special Chocolate Cake With Strawberries

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“I would like a chocolate and strawberry cake for my birthday! Mummy!”. That was his wish and his genie of a Mum granted it!

I absolutely adore making birthday cakes for my loved ones. I must say though that I do like the rustic style, which is fine by my 3 year old son! Where the time has flown? I can just close my eyes and recall the first time he was given to me in my arms!

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All I know that whichever cake he desires me to make the genie in me will come alive! I’m sure it’s going to be chocolate and strawberry for a while yet! I hope you enjoy it, as much as he did!

INGREDIENTS

50g cocoa powder
10 tbsp boiling water
3 free-range eggs
4 tbsp milk
175g self-raising flour
1 tsp baking powder
100g baking spread or soft butter
250g natural granulated sugar

For the icing
150g milk chocolate, broken into small pieces
100ml double cream for chocolate ganache
½ tsp butter

For the filling
180ml double cream
1 tbsp sugar
2 tbsp strawberry jam without bits
6 strawberries sliced in half

METHOD

• Preheat the oven to 180°c/350°f and grease and line two 20cm/8in sandwich tins with baking parchment

• Put the cocoa powder and boiling water into a large bowl and mix well to make a paste

• Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk

• Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin

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For the ganache
• Meanwhile, for the icing and filling, measure the chocolate, cream and butter together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside

• Once baked, remove the cakes from the oven and leave in the tim to cool completely

For the filling
• Whisk the double cream and sugar together until you get a stiff whipped consistency

• Spread the jam on the inside of one of the sponges, and the whipped cream on the other, sandwich them together

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• Pour the gananche over the cake and then firmly place the strawberries between the sponges

• Leave to set in the fridge for 15-25 minutes and then enjoy!

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(This cake has been adapted from Mary Berry’s recipe for chocolate sponge cake)