Rich Chocolate Cake

Any form of chocolate cake is a pure fantasy to me where I like to immerse from time to time. In past, I have shared with you the recipe of Chocolate fudge cake which was much  appreciated. Here I come up with a cake which is even more richer in chocolate and thus regarded naturally as “rich” chocolate cake. Instead of using cocoa powder, in this recipe I have melted the chocolate and butter together which provided the silky richness. Even while baking the opulent aroma can be felt. I wish you to try this preparation to share this piece of joy.

Rich Chocolate Cake

Rich Chocolate Cake

Ingredients to serve 10-12 :

  1. Raisin – 100 gm.
  2. Finely grated rind and juice of orange – 1
  3. Unsalted Butter (diced) – 175 gm. + extra for greasing
  4. Plain chocolate (70% cocoa solids, broken up) – 100 gm.
  5. Eggs (beaten) – 4
  6. Caster sugar – 100 gm.
  7. Vanilla extract – 1 teaspoon
  8. Plain flour – 55 gm.
  9. Ground almond – 55 gm.
  10. Baking powder – ½ teaspoon
  11. Pinch of salt
  12. Blanched almonds (toasted and chopped) – 55 gm.
  13. Icing sugar, sifted, to decorate

Procedure :

Put the raisin in a small bowl, add the orange juice and soak for 20 minutes. Line a deep 25 cm./10 inch round cake tin, with a removable bottom, with waxed paper and grease the paper with butter; set aside.

Melt the butter and chocolate together in a small pan over medium heat, with frequent stirring. Remove from the heat and set aside to cool.

Using an electric mixer beat the eggs, sugar and vanilla together for about 3 minutes until light and fluffy. Stir in the chocolate mixture.

Drain the raisins if they haven’t absorbed all the orange juice. Sift over the flour, ground almonds, baking powder and salt. Add the raisins, orange rind and chopped almonds, fold everything together.

Spoon into the cake tin and smooth the surface. Bake in a preheated oven, 180ºC/350ºF, for about 40 minutes, or until a skewer inserted into the centre comes out clean and the cake starts to come away from the side of the tin. Cool in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Dust with icing sugar before serving.

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