Supreme Chocolate Cake
Supreme Chocolate Cake
Metric/Imperial
50g/2oz flaked almonds
175g/6oz butter, softened
175g/6oz dark brown sugar
3 large eggs (size 1 or 2)
5 tablespoons dear honey 150 mi/1/! pint soured cream
175g/6oz seJf-raising flour
6 tablespoons cocoa powder
6 tablespoons ground almonds
3 tablespoons granulated sugar
3 tablespoons cold water
Sauce:
175g/6oz plain chocolate 40g/l’/3Oz butter
6 tablespoons brown rum
Grease and line the base of a 2 litre/31/^ pint round straight-sided casserole dish.
Arrange the almonds in a single layer on a plate. Cook on FULL (100%) for 5 minutes, stirring once or twice until golden, checking frequently. Allow to cool on absorbent kitchen paper.
Cream the butter and brown sugar until pale and fluffy. Beat in the eggs, one at 2 time, then the honey and soured cream.
Sift the flour and cocoa together. Using a metal spoon, fold lightly into the cake mixture, then fold in the ground almonds. Spoon the mixture into the prepared cooking dish and cook on FULL (100%) for 10 minutes until cooked, turning the dish twice. Sprinkle at once with the flaked almonds.
Place the sugar and water in a small bowl and cook on FULL (100%) for 3 to 4 minutes or until just beginning to caramelize. Very quickly driz¬zle over the almonds on the cake surface. Leave to STAND for 10 minutes. Invert on to a baking sheet, then on to a wire rack to cool.
The cake may be served plain at this stage or with chocolate rum sauce. To make the sauce, break the chocolate into pieces and place in a bowl with the butter. Cook on FULL (100%) for 3 minutes, stirring twice, or until melted. Whisk in the rum and serve at once. This sauce hardens quickly on cooling but can be melted again using DEFROST (20%). SERVES 4 to 6