Last week we were on holiday and I didn’t manage to do any baking along with the Bake Off but this week things are back to normal and with European Cake Week it’s just as well. I love cake. I could eat cake every day. I could even eat it for breakfast, and although that may be normal in some places, it is not a typical breakfast in the UK.
There were so many things I could have made this week. I used to live in Germany and Poland and both countries have some delicious cakes. I have also had some very nice almond and orange cakes in Spain so that was another possibility, but at the end of the day, how could I turn down this chocolate cake? The recipe is from Mary Berry’s Desserts and I’d had my eye on it for a while.
It’s a rich chocolaty moist brownie-like cake and although it is a cake, it’s the type of cake you could serve for dessert with some cream on the side, which we did, or some custard, which we did the next day, or some ice cream, which we eventually managed with our final slice. Yes, it took me three days to turn the cream from cream into custard and then into ice cream, but that’s another story.
Today, it’s all about cake, and this is indeed a wonderful cake. You won’t be disappointed.
Ingredients – Serves 8
250g dark chocolate
175g unsalted butter
6 eggs, separated
200g caster sugar(60g for step 2, 140g for step 3)
30g self-raising flour
1 tbsp icing sugar
How to Make Mary Berry’s Austrian Chocolate Cake
1. Put the chocolate and butter in a saucepan and melt over a low heat. Keep giving it a stir but don’t let it boil. Take it off the heat as soon as everything has melted.
2. Put the egg whites in a bowl and whisk until they form soft peaks. Then slowly add the caster sugar as you whisk until mixture forms stiff peaks.
3. Put the rest of the sugar and the egg yolks in another large bowl and whisk until they go very pale and thick.
4. Continue to whisk and add the chocolate and butter mixture. Then whisk in the flour.
5. Finally fold in the egg white mixture a third at a time.
6. Spoon the mixture into a greased loose bottomed or springform cake tin before putting into the oven at 170C. I used a 20cm tin and baked it for 40 minutes. The recipe said a 23cm tin and bake for 30-35 minutes.
7. Test the centre of the cake is done with a skewer. It should be moist and sticky but not runny.
8. Cool the cake in the tin on a wire rack. It will have risen in the oven but it will fall back down and crack a little as it cools.
9. Sprinkle some icing sugar on the top when you are ready to serve it.