Post by kickingfrog on Jan 30, 2011 15:00:28 GMT
Chocolate Nemesis
(vegetarian)
Ulrika's 'Come dine with me' pud.
Serves 10-12
Ingredients
10 eggs
575g of caster sugar
450g soft unsalted butter
675g bittersweet chocolate broken into small pieces
Preheat over to 160O C. Line a 30 x 5cm cake tin with greaseproof paper, then grease and flour it. Beat the eggs with a third of the sugar until the volume quadruples – this will take 10mins with an electric mixer.
Heat the remaining sugar in a small pan with 250ml water until the sugar dissolves into a syrup. Place the chocolate and butter into the hot syrup and stir to combine. Remove from the heat and allow to cool slightly.
Add the warm syrup to the eggs and continue to beat gently until completely combined in about 20 secs, no more. Pour into cake tin and place in a ‘bain-marie’ of hot water. It is essential if the cake is to cook evenly that the cake tin is immersed to its brim.
Bake in the over for 30mins or until set. Test by placing the flat of your hand gently on the surface. Leave to cool in the tin before turning out.
Recipe from The River Café cookbook, published by Ebury Press, £17.50
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(vegetarian)
Ulrika's 'Come dine with me' pud.
Serves 10-12
Ingredients
10 eggs
575g of caster sugar
450g soft unsalted butter
675g bittersweet chocolate broken into small pieces
Preheat over to 160O C. Line a 30 x 5cm cake tin with greaseproof paper, then grease and flour it. Beat the eggs with a third of the sugar until the volume quadruples – this will take 10mins with an electric mixer.
Heat the remaining sugar in a small pan with 250ml water until the sugar dissolves into a syrup. Place the chocolate and butter into the hot syrup and stir to combine. Remove from the heat and allow to cool slightly.
Add the warm syrup to the eggs and continue to beat gently until completely combined in about 20 secs, no more. Pour into cake tin and place in a ‘bain-marie’ of hot water. It is essential if the cake is to cook evenly that the cake tin is immersed to its brim.
Bake in the over for 30mins or until set. Test by placing the flat of your hand gently on the surface. Leave to cool in the tin before turning out.
Recipe from The River Café cookbook, published by Ebury Press, £17.50
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