Two-Chocolate Cake Recipe
Two-Chocolate Cake has two different taste. The Sugar can syrup and almonds gives the Two-Chocolate Cake a unique taste.
Ingredients
5 oz semisweet (plain) chocolate
5 oz butter
3 eggs, separated
1/4 cup cane sugar syrup
1/2 cup ground almonds
Butter for greasing
3 tbsp golden raisins (sultanas)
3 1/2 oz milk chocolate
Directions
Break the semisweet (plain) chocolate into pieces and melt in a bowl with the butter for 2 minutes on HIGH.
Stir until creamy.
Add the egg yolks one at a time to the chocolate and butter mixture, then the cane sugar syrup and ground almonds, beating well after each addition.
Lightly grease the base of a 7 inch (18 cm) souffle mold (mould) and cover the base with a circle of buttered non-stick parchment (greaseproof paper).
Whisk the egg whites to firm peaks and fold carefully into the mixture.
Pour into the mold (mould).
Microwave, uncovered, on HIGH for 8 minutes.
Leave the cake to cool in the container.
Turn the cake out on to a wire rack and prepare the frosting (icing): put the raisins (sultanas) in a bowl, cover with water and microwave on HIGH for 2 minutes.
Drain and pat dry on kitchen paper.
Leave to cool.
Break the milk chocolate into pieces and melt in a bowl in the microwave oven for 1 minute on HIGH.
Stir with a wooden spoon until smooth and creamy.
Leave to cool for 5 minutes.
Pour the chocolate over the cake and spread over the top and sides with a metal spatula.
Sprinkle with the raisins (sultanas) and leave to harden.
Stir until creamy.
Add the egg yolks one at a time to the chocolate and butter mixture, then the cane sugar syrup and ground almonds, beating well after each addition.
Lightly grease the base of a 7 inch (18 cm) souffle mold (mould) and cover the base with a circle of buttered non-stick parchment (greaseproof paper).
Whisk the egg whites to firm peaks and fold carefully into the mixture.
Pour into the mold (mould).
Microwave, uncovered, on HIGH for 8 minutes.
Leave the cake to cool in the container.
Turn the cake out on to a wire rack and prepare the frosting (icing): put the raisins (sultanas) in a bowl, cover with water and microwave on HIGH for 2 minutes.
Drain and pat dry on kitchen paper.
Leave to cool.
Break the milk chocolate into pieces and melt in a bowl in the microwave oven for 1 minute on HIGH.
Stir with a wooden spoon until smooth and creamy.
Leave to cool for 5 minutes.
Pour the chocolate over the cake and spread over the top and sides with a metal spatula.
Sprinkle with the raisins (sultanas) and leave to harden.
