I have made this a few times. Delicious with aniseedy flavor complementing the chocolate. My fave great niece came out of surgery and was a bit cranky at home. I brought her a nice slice of this cake with the cream. Well, she ate that cake, every crumb, and was no longer cranky!

Cake ingredients
200g good quality dark chocolate (NOT a Cadbury’s crap “chocolate” bar!)
125g unsalted butter
4 eggs (I always use 700g free range but up to you.)
2 egg yolks
115 caster sugar (use Billingtons Muscovado caster sugar if you have it.)
50g plain flour, sifted
2 tsp ground star anise. Grind the stars yourself for maximum flavor
55 g ground almonds

cake method
Preheat oven to 190°C

Grease and line a 23cm cake tin
Heat the butter and chocolate in a small pan suspended above boiling water until all is melted
Put the eggs, yolks and sugar in a bowl and beat with an electric mixer for five minutes or until thickened
Fold in the flour, ground star anise and ground almonds then fold in the melted chocolate mixture until all blended. Mixture should be runny at this stage
Pour into the prepared cake tin for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.

Cream

125ml double cream (Coles actually sells a good double cream)
45g soft brown sugar—a light muscovado be good, even CSR muscovado OK
2tbsp brewed expresso black coffee, cooled

Whip together to soft peaks stage, should be a caramel color.


Delicious!

Monk has Chocolate Starfish on his mind, rimming with his imagination. Yuk!

Monk copped a double cream on his chocolate starfish