Questa è una ricetta di Lilia, un’altra appassionata di cioccolato! A quando una dimostrazione pratica con foto Lilia?
Ingredients for the cake
200g Plain Flour
80ml Sour Cream
50g Cocoa
275g caster sugar
175g chocolate chips
175g soft unsalted butter
2 Eggs
1 tablespoon vanilla extract
½ teaspoon bicarbonate of soda
125ml boiling water
Ingredients for the syrup
1 teaspoon cocoa
100g sugar
25g chocolate
125ml water
Preparation
Preheat oven to gas mark 3/170c line a 2lb loaf tin with cling film leaving a little overhanging all around. Put the flour, bicarb, cocoa, sugar, butter, eggs, vanilla and sour cream into a food processor and blitz until smooth. Pour in the boiling water slowly and mix well, stir in the chocolate chips and pour into the prepared loaf tin. Cook for about an hour.
When it is ready, the loaf will be well risen and split down the middle and a fine skewer will come out fairly clean (it is a very moist cake so don’t worry if it is a bit sticky).
Put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for 5 minutes, pierce the top of the cake evenly with a skewer and pour the syrup all over slowly. Chop the chocolate and sprinkle over the top. Leave to completely cool and remove from the tin removing the cling film as you go.
Enjoy!
Consigli di Lilia
Molto interessante è lo sciroppo di cioccolato, che si può utilizzare anche in altre variazioni per rendere le torte troppo cotte un po’ bagnate: si punzecchiano le torte (io uso lo stuzzicandenti o i bastoncini per gli spiedini) e pian piano si versa lo sciroppo e si fa assorbire.
Io per questa torta ho fatto lo sciroppo con il caffè per contrastare la torta che è molto dolce.
