- 6 large eggs
- 1/2 cup brown sugar (95g)
- 400 g dark chocolate (use a quality chocolate)
- 1 tablespoon brandy
- 1 teaspoon ground cinnamon
- 300 ml double heavy cream (Australian double thick cream)
- 1 tablespoon icing sugar, for dusting
- 16 strawberries, to serve
- extra heavy cream or whipped cream, for serving
Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.
Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.
Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.
Add the brandy, cinnamon and chocolate to the beaten egg mixture.
Lightly fold in the double thick cream to the mixture.
Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.
Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.
NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.