Tasters say it’s almost like Awfully Chocolate, wow! A lot of good stuff went into this cake – varlhona, callebaut and lindor. The steamed cake body is soft and moist and I was almost afraid to handle it.
The same recipe with adaptations has been on many blogs, I based it mostly from Jeannie. Suffice to say the taste of this popular cake is really awesome and chocolatey.
I’ve only made a small 6″ cake, feel free to double for 8″ cake or multi layers. Likewise the fudge is enough to cover the top with drip effect.
Recipe (6″ round, single layer)
- 60g plain flour
- 25g cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 90g butter or cooking oil (can reduce to 80g)
- 100g evaporated milk
- 90g sugar (can reduce to 80g)
- 1 egg
- 1/2 tsp vanilla extract (optional)
- 30g evaporated milk
- 5g butter
- 60g chocolate (can be chips or bar, good quality chocolate)
1. Line bottom of 6″ cake tin and grease the sides. Sift flour, baking powder, baking soda and cocoa powder. Set aside.
2. Place evaporated milk, sugar, salt and butter (or oil) in a pot and heat gently. Hand whisk till butter and sugar have all melted.
3. Let it cool for a while. Add in vanilla.
4. Beat the egg slightly and pour it in. Hand whisk till well mixed.
5. Finally pour this wet mixture into dry ingredients and mix till no dry flour. Batter is watery. Pour into cake tin and cover loosely with aluminum foil.
6. Steam for 45 min until skewer comes out clean. Unmould and let cake cool on wire rack.
7. Next, on ganache. Place butter and evaporated milk into a bowl. Microwave in bursts of 10 sec till hot but not boiling.
8. Pour into another dry clean bowl of chocolate and let it seat for 30 sec, then stir with a butter knife. If necessary, you can zap in microwave in short bursts of 5 sec to make the chocolate melt further. Pour over cake and use butter knife to spread slightly towards the edges.
9. Additional heart effects can be made with white chocolate. Serve as is or chill first.