Monday, 13 April 2009
(pic by Hyperorbit)
50g unsalted butter
250g good dark chocolate (at least 75% cocoa solids)
4 tablespoon boiling water
Put all of the above in a pan and melt together.
Leave to cool.
Beat 284mls of whipping cream with one teaspoon of vanilla extract until it forms peaks.
Fold into the cooled chocolate mixture
Spoon into a 9inch parchment-lined baking tin.
Put into fridge until tomorrow.
Be warned, this cake is veh veh heavy!
Serve with vanilla cream.
Alternatively spoon the mixture into individual ramekins, chill for 30mins and serve as chocolate mousse. (this is Nigella's method).
The above version was created by mistake.(I put it into fridge and forgot about it).
Either way, it will eventually kill you!