Moist Dark Chocolate Cake

Moist Dark Chocolate Cake

Ingredients
(A)
200g butter, cut
200g imported high quality dark chocolate, chopped
(B)
4 (L) eggs
150-180g caster sugar
(C)
50g plain flour
50g ground hazelnut or ground almond
½ tsp baking powder

2 tbsp brandy or whisky (optional)
Cocoa powder for dusting only
Strawberry or any berry for decoration (optional)

Method
1. Pre heat oven. Line & grease 1 loose base cake tin (20-22 cm).
2. Melt ingredients (A) in low heat till smooth texture. Pour into a sieve and keep aside to cool.
3. Put ingredients (B) into a mixer bowl. Use whisker at speed 6-8 and whisk till pale and fluffy. About 5 minutes.
4. Change the speed to 2; gradually add the chocolate mixture into it till all blend well.
5. Keep at the same speed; now fold in ingredients (c) spoon by spoon till evenly mix. Change to speed 4 for a quick mix.
6. Mix the liqueur in. (If you wish)
7. Pour into the prepare tin and bake at 175-180C for 40-45 minutes or according to your oven instruction. Will have a thin crust at top of the cake.
8. Remove from oven, leave to cool and dust with cocoa powder and serve with fresh fruits or ice cream.

Tips;
If you afraid your cooking will be dehydrate, put a bowl of water while baking or roasting.

Serve: 10 slices

Equipment used: Kitchen Aid Artisan KSM150




West Metric Sdn Bhd