1. Place small pieces of chocolate and water in a medium size bowl and place in a bain-marie (i.e. bowl sits above another pot filled with a couple of inches of just simmering water). Melt the chocolate.
2. Place sifted flour and icing sugar together, mix well.
3. Remove melted chocolate from the bain-marie and combine with a small hand whisk.
4. Add the softened butter to the chocolate and combine until melted.
5. Pour mixture in bowl with the flour and icing sugar and mix gently until just
6. Add 1 egg, mix well then add another egg and mix again.
7. Butter a heart or round cake tin (or small love heart/muffin size tins). Line the base with baking paper cut to size. Make sure sides are very generously greased with the butter. Pour cake mixture into the tin and place in a water bain-marie. (use can use any size muffin mould or heart shaped tins. Be sure to reduce the cooking time and check earlier to see they are done.
8. Bake 160⁰C on the bottom shelf of the oven for approx 40-50 minutes or until well set and separating from the cake tin edges. The top of the cake begins
to look ‘cracked’ and form a slight ‘skin’.
9. Leave to cool for about 10 minutes and turn onto a large plate. Cool down completely.
For the Raspberry or Lilly Pilly Fruit Coulis –
1. Place fruit, sugar, lemon juice and water in a small saucepan and bring to the boil. Simmer for 2-3 minutes.
2. Process until all well liquidized and strain the seeds through a fine mesh sieve.
3. Drizzle around the cake for a delicious dessert. Can also be served with vanilla icecream or creme fraiche.
Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
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