Hot Chocolate Cake | |
| Recipe Supplied by: Jennipher Marshall-Jenkinson | Serves: 6 People |
175g butter, softened 175g light brown sugar few drops vanilla essence 4 eggs, beaten 200g self raising whole meal flour 25g cocoa powder 75 g white chocolate, roughly chopped
Sauce: 75g white chocolate 150ml single cream 30 – 40 ml ( 2 – 3 tblspns milk
Method:
Cream the butter, sugar and vanilla essence together until light and fluffy, then gently beat in the eggs and half the flour. Fold in remaining flour and cocoa. Stir in the chopped chocolate and spoon mixture into a 675g (1 – 1 1/2lb) well greased oven proof loaf dish or pan. Shield each end with a 2 cm width piece of foil, set dish in microwave oven and cook on MEDIUM HIGH for 8 – 9 minutes. Remove the foil half way through the cooking time.
The cake is cooked when a skewer inserted into the centre of the cake comes out clean. Leave to stand, covered while sauce is made.
For the sauce: place the chocolate and cream into a medium sized oven proof bowl. Cook on MEDIUM for 2 – 3 minutes, stirring well after each minute, until chocolate has melted. Stir in the milk and allow to cool a little. Serve the cake sliced with a little of the sauce poured over. |
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