Theobrama Cacao – or as we all know and love it – chocolate!
Preparation time: 10mins
Cooking time: 35mins
Skill level: beginner
225g Unsalted Butter
340g Chocolate 64%
Preheat oven to 155°C in standard oven/no fan. Prepare a desired mould eg: muffin pan, porcelain ramekin or deep baking tray with canola spray & line the base with baking paper. You will also need a gastronome or baking tray which will be used as a water bath for baking & the tin to sit inside of.
Heat water in a medium saucepan. Place a metal bowl on top making sure the bottom of the bowl doesn’t touch the water. Melt butter & chocolate together & mix well. In a separate bowl, whisk the sugar & eggs well together. Whisk egg/sugar into the chocolate/butter combining well.
Pour mix into cake tin. Cover the tin tightly with foil, put it into the middle of the baking tray & place in the oven. Pour very warm water into the baking tray so that it comes halfway up the sides of the cake tin. Cooking time will vary from 30 minutes – 90 minutes depending on the size of the tin. Be careful not to overcook the cake.
It will be ready when it feels set when touched but the mix will stick to your finger when touched in the middle. Once cooked, remove from oven to cool. When cool, store in an airtight container in the fridge for up to 5 days.
When ready to serve or once the slice is cold & hard – about 3 hours – portion into 8 even slices approx. 1.5cm thick. The slice is best eaten at room temperature & served with crème fraiche and a pinch of sea salt on top. You can also roll the slice in toasted sunflower seeds
- Adjust oven temperature if the cake is cooking too quickly or too slowly
- To add some extra flavour to the cake you could try blitzing the sugar with herbs like native mint.
- This chocolate slice is a great component to add flavours to – some ideas include; Artichoke caramel & Crème fraiche; Blueberries & yoghurt; Pine nuts & pear
The list is endless!!