Malagos Chocolate

Flour less Malagos Chocolate Cake

YIELD-36

Ingredients-

CHEFS TIP This cake is good served with, Mango Curd or Calamansi cream cheese..

• 350g Dark Malagos Chocolate-or Beryl’s chocolate

• 180ml Cream

• 3 tbsp. Brandy

• 6 Large eggs

• 75g Caster Sugar

• 75g butter

• 75g Raisins

• 50g Cashew nuts- crushed

Method-

• Cut the chocolate into even size pieces, place in a bowl with the cream and brandy, leave to melt slowly over a pan of slowly simmering water (not boiling).

• When the chocolate starts to soften, add the butter raisins and nuts, remove from the heat and allow residual heat to melt the butter into the chocolate.

• Whisk the eggs with the sugar and a little vanilla extract of you have some until they form soft peaks.

• Line a baking tray with siliconised baking paper, and also brush with butter to be sure.

• Pre heat the oven to 180°C (350°F)

• Bake until the cake just starts to set in the centre (40 minutes)

• When cooked, leave to cool overnight, before turning out and cutting.

• Present simply with powdered sugar.

HAPPY COOKING!!!