I am Chocolate…Dark Chocolate
Rich and very addictive…
250g dark chocolate (70%)
100g icing sugar
4 ml orange liqueur
crème fraîche or double cream to serve
Preheat the oven to 180C/350F/Gas 4. Place a piece of aluminium foil over the base of the springform tin. The springform ring is then placed over the foil and secured onto the base, sandwiching the aluminium foil.
Melt the chocolate, butter and sugar in a bowl suspended over a pan of hot water, then add the liqueur.
In the separate bowl whisk the eggs until frothy. Very gently stir the eggs into the chocolate mixture .
Pour the batter into the prepared tin, wrap the bottom and sides with two layers of foil. This is to prevent water from the water bath leaking into the cake. Place the prepared springform tin onto a larger baking tray/tin and place it into the oven. Pour the hot water onto the baking tray up to one-third the height of the springform tin. This is what is known as baking using a water bath.
Bake for 30 minutes.
Allow to cool in the tin, then serve with crème fraîche or double cream.