Pressed Belgium Bitter Chocolate Cake
Although easy and simple to make, there is nothing simple about the end result. It is moist, chewy, fudgy, heavenly thick and rich in taste and texture.
This recipe from Pete Goffe-Wood, kindly given by Errieda du Toit (huiskok.com), is as good as chocolate in any form can get.
'It is like a mousse that wants to be a brownie when it grows up' - irresistible, decadent and addictive.
The ingredients might look very expensive, but compared to other cakes it is not that bad - and when it comes to the final product this one gets everybody's vote - it is simply unlike any other chocolate cake!
400 gr dark chocolate (70%)
300 gr butter
10 eggs, separated
225 gr castor sugar
60 ml cocoa
1 tub crème fraiche
strawberries, youngberries or blueberries
Melt the chocolate and butter in a double boiler and mix well.
Mix the egg yolks, sugar and cocoa in a lerge mixing bowl.
Add the melted chocolate mixture to the beaten egg mixture.
Whisk the egg whites till stiff and fold into the chocolate mixture, retaining as much volume as possible.
Pour mixture into a prepared springform pan and bake for 45 minutes at 160°C.
Take out of the oven and leave to cool for 10 minutes.
Loosen the cake from the sides and loosen the clamp.
Cover the top of the cake with clingfilm and press with three dinner plates, the size of the cake, for 20 minutes.
Remove the plates and clingfilm, and the springform round, and let the cake cool completely.
Serve with crème fraiche and berries.
Enjoy this dessert with a good quality pot distilled brandy or cognac.