Ingredients
250 g unsalted butter, cut into cubes + extra for greasing pan
40 g all-purpose flour
230 g dark chocolate couverture, chopped
200 g granulated sugar
4 large eggs
¾ teaspoons coarse salt
cocoa powder, for dusting pan
For icing:
230 g dark chocolate couverture, finely chopped
60 g unsalted butter, cut into small cubes
½ teaspoon coarse salt
50 g icing sugar
½ cup mavrodaphni wine (or sweet wine or port)
Method
Preheat oven to 170* C (338* F) Fan.
Grease a round 23 cm baking pan and dust with cocoa powder.
Place a glass or metallic bowl over a pot of simmering water. Add the chocolate, sugar and butter to the bowl. Stir with a spatula and heat for about 3 minutes, just until the chocolate melts a little.
Remove from heat and continue to stir until the chocolate melts completely.
Set aside to cool completely.
When cool, add the eggs. Add one egg at a time and beat with a hand mixer on medium speed, making sure each egg is completely incorporated before adding the next.
Beat until the mixture takes on a mousse-like texture.
Turn the speed to low and add the salt and flour. Beat for 1 minute and then gently fold with a spatula until the mixture is combined and smooth.
Spread the mixture in baking pan and smooth the surface with a knife or spatula.
Bake for 55-65 minutes, until the surface and edges become firm and darken slightly. To make sure, insert a knife into the cake and if it comes out clean and dry it is ready.
Transfer to a wire rack and allow cake to cool in pan before turning it out on a wire rack lined with parchment paper.
For the icing:
Heat the chocolate, butter and salt in a bain marie. Stir constantly with a spatula until they melt. This should take about 5 minutes.
Add the sugar and stir until it dissolves.
Heat the mavrodaphni in a small saucepan until it comes to a boil.
Remove chocolate mixture from heat and add the mavrodaphni. Stir with a spatula until it thickens. This should take about 8-10 minutes.
Your cake should now be on a wire rack lined with parchment paper.
Pour glaze over cake and spread over side with a spatula.
Allow to cool for 1-2 minutes, until the glaze solidifies.
Source: akispetretzikis.com
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