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- Photo: gurke / Flickr
This Belgian chocolate cake recipe can also be seen as a chocolate truffle cake. It allows for eight to 10 individual chocolate cakes with a chocolate ganache ball placed inside the batter before baking. Ingredients include dark chocolate, butter, caster sugar, corn flour, cake flour, eggs, cream, icing sugar and cocoa powder. Using good quality chocolate will yield excellent results. So will heating up the cake for a minute in the microwave before serving it with your choice of ice-cream.
Prepare the ganache filling
Place the following ingredients into a double boiler: 200 ml of cream, 125 grams of dark Belgian chocolate and 45 grams of butter. Stir the ingredients together until you have a shiny, smooth consistency. Pour the mixture into a tray and pop the tray into the fridge for half an hour.
Prepare the batter
Prepare eight to 10 individual moulds by greasing them and then dusting them evenly with sifted flour. Preheat your oven to 180 degrees Celsius and place the oven rack in the centre.
Put 500 grams of dark chocolate and 110 grams of butter into the double boiler. Stir the ingredients together as they melt and then set aside. In a separate bowl, whisk together 8 eggs (at room temperature) with 500 grams of castor sugar until the mixture reaches the ribbon stage. Note that ‘ribbon stage’ is the point at which the mixture, if lifted with a spoon, forms a slowly disappearing ribbon on the surface.
Fold the chocolate mix into the egg mix very carefully. Use a flat-ended spatula and be sure not to overwork the mixture. Sift 180 grams of cornflour into a bowl with 90 grams of cake flour. Fold the sifted flours into the chocolate mix and fill each mould halfway.
Add the ganache and bake
Roll eight to 10 balls of ganache in the palm of your hand. Press a ball into the centre of the batter for each mould. Fill each mould with more batter. Bake the Belgian chocolate cakes for a quarter of an hour to 20 minutes, or until they are ready.
Allow to cool a little before turning out of the moulds and serving with vanilla ice cream.
To make your own ice cream
Combine 225 grams of sugar with 200 ml of water in a pot and boil until the mixture is thick and pliable. Whisk eight egg yolks until they are pale and fluffy. Combine the syrup with the egg yolks next. The best way to do this is by whisking as you pour the syrup in a steady and slow stream into the eggs.
Let the mixture cool and then whip 500 ml of cream and fold it into the syrup and egg mix. Add any of the following fillings before you freeze the mixture: 250 grams of chopped and roasted hazelnuts or 15 ml of ground cinnamon. Otherwise add 250 grams of chocolate to the hot mixture.
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