Ingredients:
150 ml of double cream
75 gr. of pure chocolate broken up in pieces
Preparation:
Place the cream and chocolate in a small pan and heat it up at low heat, stirring until the chocolate has melted and the sauce is bubbling. Pour this over small cream cakes, ice cream, or hot chocolate pudding.
Variations:
Add one small teaspoon of ground instant coffee to obtain a mocha sauce.
Add in one or two big cooking spoons of brandy, rum or another liquor such as Grand Marnier etc.
Add in a few drops of mint essence and you will end up with a chocolate mint sauce.
Dark Chocolate Cake
Ingredients:
60 gr. of processed flour
10 gr. of cocoa powder
110 gr. of pure chocolate, broken in small pieces
3 big tablespoons of water
110 gr. of butter
110 gr. of sugar
4 eggs, separated
Filling:
75 gr. of butter
150 gr. of glazing sugar
2 big cooking spoons of strong coffee
Covering:
110 gr. of pure chocolate, broken up in pieces
110 ml of double cream
1 tablespoon of rum
Preparation:
Grease and cover a baking pan for a 20-centimeter cake. Mix the flour and cocoa together. Put the chocolate in a bowl with water and melt it. Beat the butter and sugar until it forms into a light and spongy cream and then add in the egg yolks, one at a time, and continue beating until it is all mixed in well. Add in the flour and melted chocolate by alternating one after the other. Beat the eggs until they are fluffy and then add in a third of it to the mixture and mix well. While you are still stirring, slowly add in the rest, and pour all the mixture in the prepared baking pan.
Place it in the oven over moderate heat of around 180 degrees Celsius, and leave it in there for about 40 or 50 minutes, or until the surface of the cake goes back to its normal position after having slowly pressed down on it. Let it cool inside the baking pan for a few minutes and then place it over a cold tray so that it can finish cooling off.
Beat the butter for the filling with the confectioners sugar until it turns into a slight and spongy cream; then gradually add in the coffee and mix it in at the same time. Cut the cake horizontally and divide it into three discs, then distribute the filling in between the three discs on the bottom and then put it back together.
Put the chocolate covering and the cream in a small pan. Heat it slowly, mixing it constantly until the chocolate melts; then take it off the heat and add in the rum and beat it well. Allow it to cool for 2 or 3 minutes until the mix thickly covers the back of a wooden spoon. Use a butter knife to spread a little of covering for the walls of the cake and then pour the rest on top of the cake and allow it to uniformly drop on the sides of the walls. Let it sit for about five minutes and when the covering is just about to get hardened, you can draw some kind of decoration over the top of the cake with a knife.
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