Jewish chocolate cake

Name: Jewish chocolate cake
Cuisine: British
Ingredients: 45 ml water; 45 ml brandy/cognac; 50 g sugar; 40 g cocoa powder; 200 g soft butter; 4 yolks; 200 g self raising flour, sieved; 160 g egg whites; 150 g sugar; 300 g whipped cream; 300 g chocolate (66-72% cocoa); 50 g butter

credit to luan

credit to luan

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Ingredients

45 mlwater
45 mlbrandy/cognac
50 gsugar
40 gcocoa powder
200 gsoft butter
4yolks
200 gself raising flour, sieved
160 gegg whites
150 gsugar
Topping
300 gwhipped cream
300 gchocolate (66-72% cocoa)
50 gbutter

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Steps

1

Grease a 25-35cm pan and lay with grease paper.
Mix water, brandy, sugar and cocoa powder under heat.
Add butter till melted. Add yolks and sieved flour. Set aside.
2

In the mixer, beat egg whites and sugar slowly then increase to high speed till soft peaks.
3

Fold into butter mixture.
Pour into greased pan and bake at 150C for 30-45 min depending on oven performance or until a stick comes out clean.
Cool cake on wire rack.
4

For topping:
Boil cream, remove to cool, add to chocolate.
At 40C, add butter
Spread topping on cake when cake is cool.
5