I’ve frequently read that a ‘little black dress’ is an essential part of every woman’s wardrobe- something that can easily be dressed down or up according to the occasion. I must admit I always felt a little intimidated about wearing a little black dress, preferring a knee-length skirt with perhaps some ‘sensible shoes’ instead.
But no more! I’ve come out of the shadows and now proudly parade my special ‘little black dress’- Chocolate Cake– that is! This cake is almost like eating pure fudge with a chocolate ganache icing. And you can add some bling to your cake (little black dress, that is) by adding a dash of edible silver or gold leaf- which you can find at specialty cake decorating stores.
I found this recipe in Delicious Indulge cookbook by Australian author Valli Little. I was immediately attracted to the title of her cake recipe (Little Black Dress Chocolate Cake) as well as the recipe of her delicious-looking cake. But of course, this recipe is not intended only for women, but for all those who love the taste of chocolate.
.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!
- 3 cups (500 g) dark baking chocolate
- 9 Tbsp. (125 g) butter, chopped
- 6 eggs, separated
- 1/3 cup sugar
- ½ cup thickened cream
- 2 tbsp. dark rum or brandy (optional)
- 1 tsp vanilla extract
- Edible silver or gold leaf to serve (optional)
- 1 ½ cup (250 g) dark baking chocolate
- 6 Tbsp. (85 g) butter
- ½ cup thickened cream
- 2 Tbsp. liquid glucose (glucose syrup)
- Pre-heat the oven to 350 F (180 C). Butter the insides of an 8-inch (21 cm) springform cake pan and line the base with baking paper.
- Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts. Set aside and let cool slightly. Whisk the 6 egg yolks and sugar together until the mixture turns a pale yellow color. Add the thickened cream, rum and vanilla extract and cooled chocolate mixture.
- Whisk the 6 egg whites in a clean, dry bowl using electric beaters- continue until soft peaks form. In 3 separate batches, fold the egg whites into the chocolate mixture, using a spatula or large spoon. Do not over-mix; try to keep as much air in the mixture as possible. Pour into the prepared springform pan and bake for approximately 25 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool.
- Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts. In a separate pan, heat the cream and glucose until almost boiling; combine with the chocolate mixture and chill in the fridge for 30 minutes until the mixture thickens. Remove the cake from the pan; spread the ganache over the top and sides of the cake and garnish with the silver or gold leaf (optional).
- Edible silver or gold leaf decorations can be purchased at specialty cake decorating stores.