- 4 eggs
- 1/2 cup [100 g] super fine sugar
- 1 cup [140 g] all-purpose flour
- 1 tablespoon [15 mL] unsweetened cocoa powder
- 2 tablespoons [30 g] butter, melted
- 2 3/4 ounces [78 g] dark chocolate, melted
- 1 1/4 cups [310 mL] finely chopped nuts
- Nut halves, to decorate
Chocolate Butter Frosting
- 2 3/4 ounces [78 g] dark chocolate
- 1/2 cup [115 g] butter
- 1 1/4 cups [310 mL] icing sugar
- 2 tablespoons [30 mL] milk
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- Preheat oven to 325°F [160°C].
- Grease a deep 7-inch [18-cm] round cake pan; line bottom of pan with waxed paper.
- Into a large bowl, beat together eggs and sugar using an electric beater, for 10 minutes, until light and creamy [beater leaves a trace that stays for a few seconds when lifted].
- Sift together flour and unsweetened cocoa powder; using a metal spoon or spatula, fold flour mixture into first mixture.
- Then fold melted butter, melted dark chocolate and finally, finely chopped nuts into dough.
- Evenly pour dough into prepared cake pan.
- Bake cake into preheated oven for 30 to 35 minutes, until dough bounces back when lightly pressed with a finger into its centre.
- Remove cake from oven; leave to cool in pan, onto a wire rack, for 5 minutes.
- Unmold cake onto wire rack, remove waxed paper, and leave cake to cool completely.
- Meanwhile, prepare chocolate butter frosting.
- Half completely cooled cake thickwise.
- Transfer lower part of cake onto a nice serving plate; frost top of cake with a little chocolate butter frosting.
- Top with remaining half of cake.
- Using a spatula, swirling slightly, frost top of cake with remaining chocolate butter frosting.
- Decorate cake with nut halves, and serve.
Chocolate Butter Frosting
- Completely melt dark chocolate into the top part of a double-boiler over hot, not boiling, water; leave to cool slightly.
- Into a bowl, beat together butter, icing sugar and milk until light and foamy.
- Whip melted cooled dark chocolate into mixture.
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