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Sunday, 10 April 2011

The Espressoholic Chocolate Silk Cake... My Chocolate Coma

I will always have a keen bias toward my old hometown Wellington, this small capital city of New Zealand has a fascinating and vibrant cafe culture. My desire for good coffee developed early (well as early as my mother permitted but it didn't take long to embed itself).  In the 90s Wellington's night life also captured a nation - with great dining and popular clubs, bars and lounges to go to, it was a great place to go out and spend your misspent youth!  Dancing for hours on end and arriving home as the sun came up was more common than not. The compactness of the city and relative safety meant it was more than accessible and I would often have friends from the bigger, faster and more populous city of Auckland coming to Wellington to "have a good time".  

The two sides of Wellington always came nicely together with late night cafes like Espressoholic. This place was an institution, its future and survival making the city's papers buoyed by loyal patrons eager to see its survival.  It has moved yet again since I left town and I have not had the pleasure of visiting it at its latest home.  But the memories are there and I was delighted when an old friend of mine posted a copy of the infamous Espressoholic Silk Chocolate cake. This insanely rich and decadent cake can swiftly put you into what I like to call a "chocolate coma", and it had that effect when I recently made it for a friend's dinner party - 3/4 kilo of Lindt chocolate will do that to you.

There are some modifications I would make to the recipe - I wasn't happy with the base (skill rather than recipe) and would be tempted to try it without one at all or using a tried and true biscuit base from one of my cheesecake recipes.  The chocolate silk is divine and I can see myself experimenting with it in a number of different desserts. 

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Recipe

250g packet plain sweet biscuits
125g butter, melted
1/4 cup chocolate chips
1/2 tsp cinnamon
2 tsp cocoa
750g dark chocolate
250g butter
3/4 cup caster sugar
4 eggs

1. Place biscuits in a food processor and process until finely crumbed.

2. Mix together melted butter and chocolate chips, then combine with biscuit crumbs, cinnamon and cocoa.

3. Press crumb mixture into the base and sides of a 23cm springform cake pan. Refrigerate until cold and firm.

4. Gently melt the chocolate, either in a microwave or a double boiler, or in a heatproof bowl over a saucepan of just-simmering water.

5. Mix together the butter and sugar until white and fluffy. Whisk eggs, then add to butter and sugar.

6. Pour chocolate into butter mixture and mix well. Pour chocolate filling into the base and the smooth the surface.

7. Chill cake in the refrigerator for 1 1/2 hours. Cut into thin slices with a hot knife before serving.

Posted via email from Radhika's posterous

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Hey thanks!