Recipes

13th January 2011

Chocolate chip cake

Serves 8 / Time 1 hour plus cooling     

 Calories 595 per slice / Fat 35g

Ingredients 

Eggs 5

Caster sugar 150g (5oz)

Plain flour 150g (5oz)

Unsalted butter 40g (1 1/2oz), melted and cooled

Dark chocolate chips 2 x 150g packets

Double cream 225ml (8 fl oz)

Chicory and coffee essence 1 tbsp

Soft light brown sugar 2-3 tsp

Whiskey 2 tbsp

Grated dark chocolate 2-3 tbsp, to decorate

Primula flowers or primroses to decorate, optional

Instructions

1 Preheat oven to 190°C/375°F/Gas 5. Grease two 20cm (8in) diameter sandwich tins. Base line with greaseproof paper and dust with flour. 

2 Break eggs into a bowl, add sugar and whisk until pale, thick and creamy. Using a metal spoon, gently mix in flour, then butter and chocolate chips.

3 Divide mixture between tins and bake for 20-25 minutes, until risen, browned and slightly shrunk from sides of tins. Cool for 3-4 minutes, then turn out carefully onto wire racks to cool.

4 In a bowl, whisk together cream, coffee essence, brown sugar and whiskey until it holds soft peaks.

5 On a serving plate, sandwich sponge cakes together with half coffee cream, spreading rest on top. Sprinkle on grated chocloate and decorate with flowers is wished. Cover and keep refrigerated until serving.