The saviour of the world,chocolate

Easter is one of those rare times of the  year where you can eat as much chocolate as you can without the fear of friends giving you that judgmental, sideways glance. Jesus, Bunnies, and Eggs then, why?

It is, first and foremost, a celebration of the Resurrection of Jesus on the 3rd day after his crucifixion. As Christians believe, Jesus Christ was crucified on Good Friday and returned to life, rising on Easter Sunday. But roll away the stone and in 1866, Cadbury came and forever changed the chocolate game. The company invented a revolutionary chocolate-making technique that gave us the silky-smooth chocolate as we know it today. Mr Cadbury, Herr Lindt and all those other brand leaders are the ones all us chocolate lovers have to thank for those delicious, chocolate easters which would never have been the same without them. I feel as if I have just unleashed something so sinful, but something preciously dangerous onto the world. Here for you then is an indulgent chocolate cake from Angela Nilsen at BBC Good Food that gives you fourteen slices and  instant beatification, yes I´ve measured, . Beautifully moist, rich and fudgy. Perfect for any  celebration or just a civilised afternoon tea. Enjoy!!!! Happy Easter all.Boa pascoa a tudos!!

An ultimate moist indulgent Chocolate cake

For the chocolate cake

200g dark chocolate (about 60% cocoa solids), chopped
200g butter, cubed
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk
50g grated chocolate or 100g curls, to decorate

For the ganache

200g dark chocolate (about 60% cocoa solids), chopped
300ml double cream
2 tbsp golden caster sugar


Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
Put 200g chopped dark chocolate in a medium pan with 200g butter.
Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
Warm through over a low heat just until everything is melted – don’t overheat.
Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
Beat 3 medium eggs with 75ml buttermilk.
Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).
Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

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