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Cloud Forest Chocolate Cake - The Kids’ Version

Name: Cloud Forest Chocolate Cake - The Kids’ Version
Prep time: T25M
Cook time: T35M
Yield: 12
Cuisine: Chocolate
Ingredients: For the cake: 260g of Chulucanas dark chocolate 250g unsalted butter 6 eggs 175g raw cane sugar 100g ground almonds To serve: 300ml double cream or whipping cream 200g of your favourite berries, strawberries cut inn half, raspberries, blueberries

Prep Time:25 minutes

Cooking Time:35 minutes

Serves:12

I’ve taught all my friends how to make this cake. It’s the king of cakes and simply sexy, the way to everyone’s heart.

Everyone loves it, but I’ve made a few little tweaks to make it easier and even more suitable for baking at home with the kids in this version.

Ingredients

For the cake:

260g of Chulucanas dark chocolate

250g unsalted butter

6 eggs

175g raw cane sugar

100g ground almonds

To serve:

300ml double cream or whipping cream

200g of your favourite berries, strawberries cut inn half, raspberries, blueberries

Equipment

25-cm springform cake tin or traditional copper jelly mould

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Method

Preheat the oven to 170˚C. Lightly grease the mould or cake tin, then if using a cake tin line it with baking paper Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and set aside. Beat the eggs with the sugar in a large bowl until pale and doubled in volume. Stir in the melted chocolate and butter mixture, then carefully fold in the ground almonds until evenly mixed through. Tip the mixture into the prepared cake tin and bake in the preheated oven for 35 minutes, or until slightly risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin on a wire rack to cool. Serve with whipped cream and berries