HomeFood & drinkAngela Hartnett Chocolate and Ale Cake

Angela Hartnett Chocolate and Ale Cake

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 50 minutes
 
Ingredients (for 8 people) :

    Cake:
    -150 mls dark ale
    -75g dark chocolate, broken into pieces
    -100g soft unsalted butter
    -275g soft light brown sugar
    -2 eggs, lightly beaten
    -175g self-raising flour

    Icing:
    -100g milk chocolate
    -50g unsalted butter
    -2 tbsp. dark ale
    -100g Icing sugar
    -50g roasted hazelnuts, roughly chopped

Method:

Pour the ale and chocolate pieces into a small bowl and set over a pan of simmering water, melt gently.

Remove from the heat and set aside to cool.

Beat together the butter and sugar in either a food processor or using an electric hand whisk.

Add the eggs one at a time, beating well between each addition.

Add the flour and beat for a few seconds before adding the chocolate mixture and beat until incorporated.

Spoon the mixture into the prepared tin and bake in the middle of the oven for 30 minutes or until a skewer comes out clean.

Remove from the oven and leave to cool in the tin for a few minutes before placing on a wire rack to cool.

To make the icing, place the chocolate, butter and ale in a small bowl set over a pan of barely simmering water until just melted.

Remove from the heat and set aside to cool slightly. Scrape into a food processor and add the icing sugar, beat until smooth.

Alternatively use a handheld electric mixer.

When cool spread the icing onto the top and sides of the cake and scatter over the nuts, serve immediately or leave for the icing to dry if time allows.
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