So the LiveInbaker has been forgiven.
Miraculously, some of the cake that the LiveInBaker made has survived a week (pushing a new record) and has made its way back to me.
Unfortunately, it made it back at the end of a day filled with an assortment of puddings, and so all I have been able to eat is a small square from the corner. This turned out to be a blessing in disguise, as this cake is so decadent, that not even the lowest of cholesterol levels can survive its assault.
But it is good enough that it can get even the most heinous of baking crimes forgiven.
Soft and gooey chocolate cake:
- 250g plain chocolate;
- 225g unsalted butter;
- 80g golden syrup;
- 5 eggs;
- 175g caster sugar;
- 55g plain flour.
Preheat your oven to 150C. Spray and cook a 23cm springform cake tin and then base line (which is to cover the base of the springform tin with baking paper, not something a DJ would drop at a club).
Melt the chocolate, butter and golden syrup using a double boiler. Once melted allow it to cool a bit before stirring until smooth.
In another large bowl, stir together the eggs, caster sugar and flour until the mixture is smooth. Stir in the cooled chocolate mixture and pour into the prepared tin.
Bake for 25-30 minutes (the cake will have a slight wobble in the middle). Remove from the oven and leave in the tin to cool.
Once the cake has chilled a bit, remove the sides of the springform tin but leave the cake on the base and chill for around an hour in the fridge. The LiveInBaker actually made this the day before it was needed, so we just left it on the kitchen counter for around 24 hours in an airtight container (once it was completely cool). This results in the best end product. It should be firm enough to slip off the base of the tin when ready.
As weird as it sounds, the cake is best served with sour cream. Don’t question it, just do it.
Warning, this cake is dense and decadent, so when serving, rather go for thinner slices than you might normally, or risk putting your guests into a mammoth food coma!