- 250.00g - butter
- 150.00g - cake flour
- 250.00g - dark chocolate
- 100.00g - castor sugar
- 5.00 - eggs
- 125.00ml - brandy
- 15.00ml - baking powder
- 1.00ml - salt
- 100.00g - chocolate truffles and blueberries (for decorating)
- 2.00Litres - fig and hazelnut ice cream (to serve)
- 300.00ml - Syrup: water
- 200.00g - sugar
1. Preheat the oven. Grease a loose-bottomed cake tin (26cm diameter) with butter and sprinkle cake flour over it. Invert and shake to get rid of the excess flour.
2. Melt the chocolate, butter and castor sugar in a glass bowl over warm water (the bowl should not touch the water) to prevent the chocolate from overheating. Stir until everything has melted, remove the glass bowl from the water and set it aside to cool slightly.
3. Beat the eggs. Add the chocolate mixture to the eggs while beating until it is well combined. Beat in the brandy. Stir in the sifted cake flour, baking powder and salt using a large metal spoon ? ensure that it is well combined and that no lumps have formed.
4. Pour the batter into the prepared cake tin and bake for about 45 minutes or until a skewer comes out clean when you test the cake.
5. Make the syrup while the cake is in the oven. Heat the water and sugar in a small saucepan and stir to ensure that the sugar has dissolved before the mixture starts to boil. Simmer the syrup for about 5 minutes or until it starts to thicken slightly. Set it aside until completely cool.
6. Remove the cake from the oven and pour the syrup over it. Leave it to stand until the cake has cooled down completely.
7. Place the cake on a cake stand and decorate with blueberries and chocolate truffles. You can make the cake extra special by tying a ribbon around it. Serve with fig and hazelnut ice cream.