Egg White Chocolate Cake with Orange and Pistachio Drizzle.
Equipment:
23cm springform cake tin.
In a saucepan, put in,
-150g dark chocolate, broken into chunks, with
-180g butter,
-200ml milk,
-pinch of salt.
Cook, stirring, on low heat until the butter and chocolate have melted. Leave aside.
Use an electric mixer, beat,
-225g self raising flour,
-30g cocoa powder,
-1tsp baking powder,
-250g caster sugar,
-6 egg whites,
Beat well to incorporate the ingredients, then stir through
-chocolate mixture.
Pour into the prepared tin.
Bake 25-30 minutes. Skewer shouldn't come out clean.
Leave to cool for 5 minutes.
Orange and Pistachio Drizzle. (Make the drizzle while the cake is cooking).
In a small saucepan, put in,
-zest and juice of 1 orange, with,
-50g sugar,
-1tbsp water,
Cook, stirring, on low heat until the sugar has melted. Add
-35g chopped pistachios.
Take the cake out of the tin.
Place it on a cooling rack, place a piece of foil underneath to catch the drips.
Pierce the cake with a wooden skewer.
Spoon the drizzle over the cake.
Leave to cool completely.
Once cooled, drizzle with icing sugar mixed with water (optional).
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