Serves: 10 - keeps well
Suggestions:
If you use thin cream instead of the thick King Island variety, the cake will not set well in the oven.
Ingredients:
- 400g dark chocolate, broken into small pieces
- 1 cup King Island Dairy Pure Cream
- 1 tblspn of Kirsch
- 1 tblspn Grand Marnier or Brandy
- 1 tpsn ground cinnamon
- 6 large eggs, size 61g
- 1/2 cup light brown sugar
- Butter and flour
Method:
- 1. Butter a 23 centimetre cake tin, then line it with non-stick baking paper, also buttered. Dust with flour and bang the tin over the sink to get rid of any excess flour.
- 2. Put the chocolate in small basin and melt over a saucepan of simmering water. Whisk the King Island Dairy Pure Cream for a few seconds or until it holds soft peaks.
- 3. Don't use an electric beater. It will become buttery.
- 4. Add the Kirsch, Grand Marnier and cinnamon to the cream and stir through.
- 5. Heat a large basin by filling with boiling water for a few minutes.
- 6. Drain, dry well and add the eggs and sugar. Beat until thick and fluffy.
- 7. Stir the melted chocolate and add, a little at a time.
- 8. Stir until tepid and then mix in the cream and liqueur.
- 9. Pour this into the prepared tin, which in turn is placed in a baking tin half full of boiling water.
- 10. Cook in a moderate oven (180C) for approximately one hour or until set on the sides. It will be slightly soft in the centre but firms more as it cools.
- 11. Allow to cool on a cake rack.
- 12. Turn out by running a knife gently around the sides and inverting on to a serving dish.
- 13. Cover loosely with a plastic wrap and refrigerate.
- 14. Remove an hour before serving so it is not too cold.
- 15. For neat edges when slicing, dip knife in hot water.
- 16. Cover top with King Island Dairy Pure Cream or serve with cream on the side accompanied with berries. If berries are not in season, try some poached dried apricots or prunes cooked and marinated in a little brandy.
