Baked chocolate pate
| Recipe By: | Abigail Donnelly |
| Serves: | 6-8 |
| Cooking Time: | 1 hour 10 minutes |
| Cook's Tips: | It's integral to the recipe's success that you use the best quality, 70% dark chocolate. If you use anything with less cocoa content, the cake will not set. It needs the fat in the chocolate |
| Prep Time: | 35 minutes |
Ingredients
- 150 g 70% dark chocolate, chopped and melted
- 225 g butter, plus extra for greasing
- 500 g castor sugar
- 1 Tbsp rose water
- 5 Free-range eggs, beaten
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Cooking Instructions
- Preheat the oven to 120C and grease and line the bottom of a 22cm loaf tin.
- Melt the chocolate and butter in a glass bowl over boiling water then set it aside.
- Beat the eggs and 80g of the caster sugar until the mixture triples in volume.
- Heat the remaining sugar with 6T of water until the sugar has dissoved. Boil for 1 minute, then pour the syrup into the chocolate mixture and allow to cool slightly.
- Beat the chocolate mixture into the egg mixture, add the rose-water and pour into the loaf tin.
- Place the loaf tin into a larger pan and add enough hot water to the latter to cover 3/4 of the side of the loaf tin.
- Bake for 50 minutes, remove from the oven and cool in the water.
- Turn out onto a platter to serve.
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