For the Syrup
For the Cake Dough
250ml Cake Flour
30ml Baking Powder
Pinch of Salt
200g Dark Chocolate
5 Extra Large Eggs
For the Topping
200g Whole Nut Chocolate
Heat sugar and water for syrup in small pot, stir until all the sugar is dissolved. Set aside to cool down.
Grease a ring pan well and dust lightly with flour – or you can use spray and cook, and then dust with flour.
Pre-heat the oven to 180°C.
Sieve together cake flour, baking powder and salt.
Melt the butter, sugar and dark chocolate in pot over hot water.
Pour melted chocolate mixture into a mixing bowl and add eggs one by one, beating well after each addition.
Add brandy and beat well.
Fold in the flour mixture – the dough should be quite runny.
Pour into your pan and bake for 40-45 minutes or until your tester comes out dry.
Remove from the oven, and pour the cooled syrup over the hot cake.
Let it cool in the pan, and then remove.
Melt the nut chocolate and milk over a low heat and pour over the cooled cake.
This cake is extra decadent and quite expensive but believe us – it is utterly delicious!
If you aren’t keen on using alcohol you can replace the Brandy with Brandy Essence (it tends to be more expensive than the real thing though).
Don’t substitute the butter and dark chocolate with margarine and milk chocolate.