This cake is deeelicious! If you manage to ignore the amount of butter and chocolate in it, this moist and luxurious dessert is the best way to reward yourself for... anything!
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250ml (8 fl oz) cold water
185g (6 ½ oz) butter
250g (9 oz) dark chocolate
210g (7 ½ oz) plain flour
1 teaspoon baking powder
40g (1 ½ oz) cocoa powder
350g (12 oz) icing sugar
200g (7 oz) high quality dark chocolate
100g (3 ¾ oz) butter
300g (11 oz) strawberries
4 teaspoons balsamic vinegar
2 tablespoons sugar syrup
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 150 degrees C (Gas Mark 2). Fill a ovenproof bowl with water and put it on the bottom of the oven to get extra moisture.
Beat the eggs and add cold water. Melt the chocolate in a bowl over hot water and stir in soft butter. Add the egg and water mixture and stir carefully.
Mix all the dry ingredients and add to the chocolate and egg mixture. Tip the mass into a greased 25cm springform cake tin (the one you can open from sides).
Bake in the preheated oven until a tester comes out clean, 60 to 90 minutes.
To make the glaze: melt the rest of the chocolate and stir in soft butter. Spread it on the cake and store it in a cool place until the glaze is solid. The cake is the best when stored in fridge overnight.
Mix the balsamic and sugar syrup, add water if needed. Cut the strawberries into half and let them marinate in the vinegar mix 30 minutes. Serve with the cake (not obligatory).