This recipe is easy and so good. The better the chocolate you use the better the finished product. Whilst working in Teacup on Thomas Street back in 2012 I was introduced to this recipe. After many years of reading books to further my knowledge I found the exact same recipe in Ottolenghi: The Cookbook. This recipe changed slightly from the one in the book but just as good.
Dark chocolate 1080g
Muscovado Sugar 870g
bring sugar and water to a slow boil and then pour over chocolate and butter
mix until all butter is melted and then add the yolks one at a time
whisk whites until firm and then fold into the chocolate 1/3 at a time
line cake tins with grease proof paper and put 800g of mix into 3 tins, you should have some left over.
bake at 170c 45mins
don't worry about the cracks - allow to cool , then divide the remaining mixture over the three cakes and bake again for a further 10-15mins
allow to cool and dust in cocoa powder.
try to share.
Not up for making it why not try some i've made at Hunters Butchers in Kelso