Delux Strawberry Cream Chocolate Cake

~ August 2009 ~

A luxurious chocolate cake, great to eat on its own, or with whatever topping! Its a big hit with my family and friends!

Delux Chocolate Cake recipe from Hong Kong blogger Vanlily's previous blog

(Make 18cm round cake)

160g 70% Dark Chocolate, broken in pieces
100g Unsalted Butter, diced
50g Egg Yolk
60g Caster Sugar (A)
100g Egg Whites
40g Caster Sugar (B)
32g Weak Flour, sieved
( I only know McDoughall's Super Supreme Flour is the correct type in the UK, there could be another one I'm not sure)

Line cake tin
Preheat oven to 170C

1. Heat a pot of water and keep it on simmer. Put the butter and chocolate in a bowl and put the bowl over the pot to melt the butter and chocolate.

2. In the meantime, Beat the egg yolk and sugar (A) in a big bowl until pale and creamy.

3. Remove 1. from the pot, and gently fold 2. into it.

4. Fold the flour into 3.

5. Beat the egg whites in a seperate bowl, and gradually add sugar B. Beat until stiff peaks form.

6. Fold 5. into 4. until just combined.

Do not overfold or the cake will become tough

7. Pour 6. into the lined cake tin and bake for approx. 30 minutes.

The cake is done when 1) you insert a skewer it will come out clean; 2) the top of the cake springs back when you press it gently with a finger

8. Remove from oven and cool in the tin for 5 minutes, then remove the cake and cool on a cooling rack.

For the topping here, I've fold Chantilly cream into slightly sweetened Strawberry puree.