Mother's Day Chocolate Cake
Celebrate Mother's Day with this delicious chocolate cake
Ingredients
- 7g baking powder
- 75g plain flour
- 160g cream
- 93g butter, plus 20g butter extra
- 25g glucose or honey
- Orange Zest
- 180g dark chocolate
- 90g dark chocolate
- Lindt Fruit Sensations to decorate
- 3 eggs, plus 1 egg yolk
- 150g raw caster sugar
- 1 pinch sea salt ground, to taste
Method
Cake
- For the cake preheat the oven to 180°C
- Melt together the butter and 150g of the chocolate and set aside. Coarsely chop the remaining chocolate.
- Separate the eggs and whisk half of the sugar with the egg yolks until pale.
- In a separate bowl, whisk the egg whites and slowly add the remaining sugar and salt creating a meringue then stir the chocolate butter mixture into the egg yolk sugar mixture.
- Sift the dry ingredients and fold into to the chocolate mixture.
- Lastly, gently fold in the meringue and the chopped chocolate.
- Place the cake mix in the prepared tin and bake for 30-40 minutes. The cake feels a little firm to touch once ready. Allow to cool.
Creme
- For the creme, mix together the glucose and egg yolk.
- Bring the cream to the boil and add a little hot cream to the egg yolk mixture.
- Return to the rest of the cream and heat gently until the mixture coats the back of a spoon. Be careful not to overheat the mixture.
- Take off the heat and add the chocolate, butter and orange zest. Mix until smooth and cover directly with cling film to avoid a skin, and place into the fridge overnight.
- To finish, generously top the cake with the creme and top with LINDT FRUIT SENSATION, Rose Petals and a little extra orange zest.
