Ingredients for 8 to 10 small cakes
For the chocolate cakes
- 100 g butter
- 100 g caster sugar
- 100 g dark chocolate
- 100 g ground walnuts
- 25 g bread crumbs
- 5 eggs
- 1 tsp vanilla extract
- 1 tbsp STROH 60
- 1 pinch of salt
- Butter for greasing
For the chocolate sauce
- 250 ml double cream
- 50 g caster sugar
- 20 g cocoa powder
- 200 g dark chocolate
- 2 tbsp STROH 60
For serving
- 250 ml whipped cream
Preparation
- Preheat oven to 180 °C fan. Grease a small bundtlette cake pan and dust with sugar.
- Separate eggs.
- Melt the chocolate over a water bath, let it cool.
- Beat the soft butter until frothy. Add half the sugar, vanilla and egg yolks and keep beating. Add STROH and molten chocolate.
- Whip the egg whites with salt and the remaining sugar until stiff peaks form.
- Gently add bread crumbs, nuts and beaten egg whites to the chocolate dough. Fill up two thirds of each cake pan with the dough.
- Place the cake pan into a heatproof baking dish and fill with hot water. Bake for 45 minutes.
- For the chocolate sauce, roughly chop the chocolate. Bring the double cream to a boil. Add cocoa powder and sugar. Pour the hot cream over the chocolate and let the chocolate melt. Stir well and add STROH.
- Drizzle some STROH over the cakes. Serve with chocolate sauce and whipped cream.