Tuesday 5 October 2010

Nutty Chocolate Cake

I must admit that I do not have a sweet tooth so much so that mostly all of the baking in the house is done by my girlfriend. With this realisation I set about trying to replicate one of her favourite cake recipes and a favourite with all whenever it is baked. A Chocolate & Nut Cake.

The key to success here is to remember to get as much air into your mixture when you are folding in the ingredients. Also remember to grease your baking tin well. For best results it is best to leave overnight in a fridge so the cake will set completely

Prepare yourself for some serious Chocolate & Nut overload.....

200 g butter (unsalted)
3 Bars Pure chocolate (each 100 gram) & 1 Bar Milk chocolate (100 gram)
4 eggs
200 g Brown Sugar
150 g Self-raising flour
3 packets Pecan Nuts (each 80 g) or 200 g walnuts
125 ml Cream


Chocolate Sprinkles for decoration

Cooking utensils                    
Weighing Scales                       
Heavy bottomed pan                   
Flour Sieve                       
Mixing Bowl     
Wooden Spoon   
Baking tin – Spring Vorm   

Cut butter into cubes
Beat eggs
Break up nuts into small pieces (keep 12 nuts to garnish the cake) 

Grease baking tin – Spring Vorm

Preheat the oven on 175 °C


- Place cubed butter into a small heavy-bottomed pan on very low heat.
- Break 200 gram pure chocolate and the 1 milk chocolate bar (100g) in the pan in pieces.

- Put the pan on really low heat while stirring until smooth and melted.
- Take the pan off the heat and let the chocolate butter cool down.

 - Place beaten eggs in a bowl & add the Brown Sugar and 1/2 a teaspoon of salt.

 - Now stir the cooled chocolate butter through the Eggs/Sugar/Salt mixture

 - Now Fold in the Sieved flour – stir in Big strokes to give air to the mixture

- Pour in your crushed nuts and mix thoroughly

- Pour Chocolate cake mixture into the greased baking tin
- Place in the middle of the pre-heated oven and bake the cake for 30 minutes

After 30 minutes take the cake out and leave it to cool for an hour.

Chocolate Icing

- Lift the cooled cake out of the baking tin and turn it upside down on a plate

- Place heavy bottomed pan over a low heat and break the last bar of pure chocolate into it
- Pour in the Cream and let the chocolate melt on low heat while stirring.
- Let the chocolate cool down a little when melted.

- Poor the melted chocolate over the cake.
- Make sure the top and the sides are well covered.
- Decorate the cake with the nuts and/or other decorations.
- Put the cake in the fridge to let the icing get firm. (overnight is best)


Serving Suggestion: Cook Cake in Square Baking tin and cut into Brownie size pieces to serve

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