Not that you ever really need an excuse to eat chocolate, but tomorrow’s the day to celebrate that wondrously decadent gift from the cocoa bean that has been taking the world by storm for centuries.
Rather than just scoffing it down, we thought we’d ask the Green Apron cookery school to give us their best chocolate recipe, and this is what they came up with.
200g dark chocolate
200g unsalted butter
100g plain flour
300g caster sugar
150g dark chocolate – chopped
150ml double cream
- Preheat oven to 180° C (160° C fan) GM4
- Line a 26cm cake tin with baking parchment (or butter and then flour the tin and tip out the excess). Alternatively, you can do 2 small 20cm sandwich tins if you want to stack the sponges and serve filled with cream
- Slowly melt the chocolate and butter over a saucepan of simmering water
- Whisk the eggs and sugar together until very thick. The mixture should leave a trail when you lift the whisks, and this should sit on the top for a second or two before it sinks in. Whisking will take about 10 minutes
- Slowly stir through the chocolate mixture until incorporated and then fold in the flour
- Pour the mixture into a tin and bake for 45 minutes to an hour. Allow to cool on a wire rack
- Serve with icing sugar sieved over the top and some raspberries, strawberries, blueberries on the side and some crème fraiche
- If you wish to make the glaze, heat the cream until just before boiling point
- Remove from the heat and add the chocolate and whisk furiously for a few moments until thick and shiny
- Place the cake on the rack with a plate underneath it and slowly pour the glaze on top allowing it to drizzle down the sides of the cake
- Leave in a cool place but not the fridge or it will turn opaque.
The Green Apron cookery school offers the perfect example of a glazed gable and vaulted ceiling that flood the space with light and is one of Westbury’s favourite projects.
Why not also try this recipe for delicious Rhubarb and Vanilla cake, also from the Green Apron cookery school.