Its time to share the yummy choccy cake that has been in my family for quite awhile. I think mum tasted it in a restaurant and asked the chef politely for the recipe (..mum is this right?) Anyways, it doesn’t matter how we got it, its now a tradition. Infact, I now associate it with good food and family, so much that even a superior chocolate cake, to me, cannot compare! Do not think this is not a REALLY good chocolate cake though. Because its quite divinely yummy, rich, gooey and quite agreeable. I tend to have to practice it in the same oven a couple of times before it is right. It requires, just the right amount of cooking for the best texture. But even not quite right texture is very very yum yum.
Runny Chocolate Cake (as dubbed by my family)
- 7 oz good quality dark chocolate
- 7 oz of butter
- 4 eggs
- 7oz sugar
- 1tsp vanilla essence
- 1 cup of flour (or ground almonds)
- 1 tsp of baking powder
- 1 packet of Slivered Almonds (we have little packs here) or any sort of nut that will go with chocolate cake
-Melt the butter and chocolate together on a low heat.
-Mix sugar and eggs together until they make a pale yellow colour.
-While sugar and egg mixture still beating, pour in the melted chocolate and butter mixture.
-Add vanilla essense.
-Stop using mixing machine and manually stir in: Flour, baking powder and almonds.
-Pour mixture into a removable base cake tin (medium size)
-Bake at 200 degrees Celsius for 15 mins (give or take 5 mins depending on oven)
-refrigerate to set before serving. (or not, depends if you want it to oooze over peoples plates)
Serve with fruity icecream or yogurt.