This was formerly, Mint Chocolate Cake with Strawberries and whipped cream. After moving here, the recipe had to be adapted to unavailability of fresh strawberries and dark chocolate. The result.
For the cake:
- 2 bars Bournville plain dark chocolate, broken up into little pieces
- 6 eggs, separated, whites beaten stiff
- 125g butter
- 2 tbs milk
- 1/2 cup sugar
- 4 tbs flour
For the ganache topping
- 1/2 small box Amul cream (try not to let the runny bits into your half cup. Vary this for more or less chocolatey results)
- 2 bars Bournville dark chocolate
- 1 tsp instant coffee
Remember to beat egg whites first, especially if you're using a microwave.
Melt chocolate and milk in a pan over water bath/in microwave. If you want to keep to one mixing bowl, then make sure this one is big. Proceed with caution cos this chocolate has tendency to crystallize. Stir in the butter, and then beat in egg yolks, sugar and flour. Fold in the egg whites. Pour into greased and floured baking dish. Bake at 250C for 35-40 min. Keep checking on it after the first 20. Remove and cool on a rack. Expect it to collapse a bit cos it's mostly held up by air from the egg whites.
To make ganache topping:
Chop/break up the chocolate. Warm the cream in a pan and stir in the chocolate till it forms a smooth thick liquid. Add coffee. Pour over cooled cake and refrigerate.