Making. Chocolate French sliver cake
I have had this recipe sitting in my box for about 14 years since I first tasted it at work at the Law Book Company, way back in the dark ages of my career. I had the chance to make it for an afternoon tea we hosted for church people here and I was not disappointed. It was worth the 14 year wait.
200g dark chocolate
1 cup caster sugar
4 beaten eggs
2 tbsp SR flour
Melt the butter and chocolate together over a low heat and stir to combine. Add the sugar and stir until it is mostly dissolved. Off the heat, add the flour and eggs and beat.
Bake at 180C for around 50 minutes, or until the edges are firm and the middle is soft.
Cool and then pour on a ganache of 150g dark chocolate and 1/2 cup cream, melted and mixed together.
Serve with fresh fruit and cream or ice cream.