20.06.2020 | Theo Randalls Chocolate Cake
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20.06.2020 | Theo Randalls Chocolate Cake

 

This weekend I will be baking this gorgeous chocolate recipe as a family birthday cake… for one of my step son’s birthdays who likes chocolate (nearly) as much as I do…  My lovely sister in law Rachel (who has similar chocoholic tendencies, although nowhere near as pronounced as mine) suggested Theo Randall’s soft chocolate cake which sounds simply divine… she substitutes the whisky for amaretto (but says rum or brandy work well too)…and it’s flourless… is anyone else finding it impossible to get flour at the moment? We have clearly become a nation of bakers…

INGREDIENTS

400 grms cooking chocolate

6 eggs

150 grms caster sugar

300ml double cream

50 ml whisky

Creme Fraiche or Mascarpone Cream to serve

 

METHOD

Pre heat oven to 150 degrees/gas mark 2

Grease a 20cm round cake tin and line with parchment

Melt the chocolate in a heatproof bowl set over a pan of hot water (don’t let the bottom of the bowl touch the water)

Remove from heat, set aside to cool a bit

Separate the yolks from the whites

Whisk the egg yolks with 100g of the sugar until pale in colour and increased in volume.

In another bowl whip 150ml of the cream with the whisky until it makes soft peaks

Whisk the egg whites until frothy then gradually whisk in the remaining unwhipped cream into the yold mixture

Fold in the whipped cream and whisky, then gently fold in the whisked egg whites

Pour into the prepared tin

Set the tin in a bain-marie (the water level should be right up to the rim of the cake tin)

Bake for 45-60 minutes, until the cake feels firm on the top, but still has a slight wobble in the middle (sounds horribly like my thighs)

Remove the tin from the bain-marie and leave to cool in the tin on a wire rack

Serve with lashings of cream, creme fraiche or mascarpone cream….mmm…

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