IN many of my years as editor of the Byron Shire News, my wife, Pam, provided me a Recipe of the Week. Every now and again I bump into people who ask me for a particular recipe they read in the paper and I am always happy to provide it.
This week, Pam has started to share recipes on her Facebook page so I decided to spread the love through this site.
I have to say this cake is one of my favourites, indeed I have two slices left in the fridge just waiting for me. I will add a bit of Greek yoghurt, or perhaps, a bit of Pam’s homemade icecream.
FOR me, this is the best chocolate cake ever. I use Lindt 80% cocoa plain chocolate, but have also used Lindt crème brulee. They are both terrific.
As you can see from the photo, I made this cake for a birthday and decorated it with freshly-picked roses.
INGREDIENTS
1 block Lindt 80% cocoa chocolate
200g unsalted butter
200g castor sugar
1 tsp pure vanilla essence
1 tbsp selfraising flour
2 tsp rum or whisky
6 large eggs
METHOD
Whisk eggs until light and fluffy. Melt butter and choc in microwave until just melted.Stir. When eggs are fluffy, whisk in the melted butter and choc and then add all other ingredients. Whisk well. Preheat oven to 170 degrees. Place baking paper on bottom of 26cm springform tin. Grease sides. Pour in mix and bake until just set. Should take 20 to 25 minutes. This cake will rise then fall. It is not a high cake. Let cool then sprinkle with icing sugar.