Frozen Chocolate Cake Recipe
Frozen Chocolate Cake Turns into Chocolate Dessert
I wasn't in the mood for baking but this Frozen
Chocolate Cake Recipe looked interesting. I was having a
'feel sorry for myself" day, like I shouldn't have left the safety of
my bed. So I took my advice and "covered it in chocolate" - I mean this
chocolate recipe has 500g of melted dark chocolate, that's just over 1
pound or 18 ounces.
It was quick and easy to make, I melted the chocolate and butter while
beating the eggs and sugar. The final chocolate mixture was quite thick
and I had to spread it to get an even coverage of the cake tin. It is
also quick to bake although I noticed mine did begin to slightly burn
around the edges. Mine didn't rise that much but it did crack on the
top. Of course I had to taste it still warm because I couldn't wait for
the freezing over night bit. It is intensely chocolate.
In my opinion freezing this chocolate cake turns it into a chocolate dessert and helps breaks the intensity of the chocolate. It also has a fairly crumbly texture so freezing helps keep it solid when serving. For a variety of flavour, definately serve with the whipped cream and black cherries - in fact I used black cherry preserve. I will save this under "chocolate dessert recipes".
Frozen Chocolate Cake Recipe Ingredients
- 500g dark chocolate, broken
- 125g unsalted butter
- 4 eggs
- 1 tablespoon castor sugar
- 1 tablespoon flour
For serving:
- whipped cream
- black cherries
How to Make Frozen Chocolate Cake
- Preheat the oven to 220 C / 450F / Gas mark 8.
- Butter a 20cm loose-bottomed round cake tin and line with non-stick baking paper.
- Gently melt the chocolate with the butter. Mix together until smooth.
- Beat the eggs with the sugar over hot water until slightly warmed. Remove from the heat and continue to beat until thick, fluffy and very pale. Fold in the flour.
- Stir about a quarter of the beaten eggs into the chocolate and then stir the chocolate mixture into the beaten egg mixture. The chocolate mixture will become quite thick.
- Pour into the lined cake tin and sprad evenly.
- Bake at 220 C for 15 to 20 minutes until well-risen and slightly cracked on the surface.
- Allow to cool, then freeze for 24 hours. Remove from the tin and carefully pull of the paper. Cut into wedges for serving. If necessary, leave at room temperature until easier to slice.
- Do serve this frozen chocolate cake with whipped cream and black cherries - it breaks the overwhelming chocolate flavour and gives it some variety of taste.
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