340g quality dark chocolate 70%
1 ¼ cups caster sugar
6 eggs, room temperature
½ cup plain flour
1 teaspoon vanilla extract
200g dark chocolate 70%, finely chopped
200ml thickened cream
Mint for garnish
300ml cream, whipped for garnish
- Pre-heat oven to 150°C (300°F) fan-forced. Grease and line a solid 20cm (8 inch) cake pan, (not spring form). Cream butter, sugar and vanilla in an electric mixer until light and fluffy.
- Whilst that is mixing melt chocolate, either gradually in the microwave or over a double boiler.
- Add eggs, flour and brandy alternatively to the butter mixture, mixing well after each addition, (don’t worry if the mixture breaks it will come together when you mix the chocolate through). Carefully fold in the melted chocolate and mix to combine. Pour into the prepared cake pan, level the top and place in a baking dish with hot water to come ¾ way up the sides of the pan.
- Bake for 1 ¾ hours on the centre shelf of the oven or until a skewer comes out clean. Remove from the oven and remove from the water bath. Let the cake stand in the tin for 10 minutes before turning out onto a cooling rack.
- For the ganache, place cream in a saucepan and heat over medium heat until just before boiling point, (do not boil). Remove from heat and place chocolate in the cream and a pinch of salt, stand for 3 minutes before stirring. Then stir gently for 2 minutes until smooth and glossy, (do not over mix the ganache).
- Place cake on a serving plate and using a palette knife to spread the ganache evenly over the top and sides of the cooled cake.
Serve with a dollop of whipped cream or crème fraiche for a lighter option and garnish with a mint leaf.