It was my sister’s birthday at the weekend so I wanted to make her an awesome cake, but as she can’t have gluten, it needed to be gluten-free.
I was perusing my favourite baking book, The Great British Book of Baking, by Linda Collister, when I spotted a recipe for Death by Chocolate, which I had somehow never noticed before. Not only is it gluten-free, it’s also a real celebration cake, as it’s incredibly rich. The 500g of chocolate alone cost £5, so it’s definitely a ‘treat’ cake.
This seems like quite a simple recipe, and actually it is, but it takes quite a bit of patience, as you will see!
For the cake:
300g good quality dark chocolate (I used Green & Black’s Cooking Chocolate)
150g unsalted butter, diced
5 medium eggs, at room temperature
1/2 teaspoon vanilla extract
100g caster sugar
For the topping:
200g good quality dark chocolate (I used Green & Black’s)
100ml double cream
Preheat oven to 180°/350°/gas 4 (160° for fan ovens.) Grease and line the base of a 22cm spring clip tin. (I used a 20cm tin and it worked fine.)
Break up the chocolate and put it in a heat-proof bowl with the butter over a pan of hot water. Don’t let the bowl touch the water, and don’t boil it or the chocolate will go all clumpy. Once it’s melted, take it off the pan and leave to cool whilst you whisk the eggs.
Butter and Green & Black’s Chocolate, melting.
The melted chocolate mixture, cooling for the next step.