Chocolate Matilda cake

  Rating

Taste- This one deserves a 10 for sure!

Ease of making- 6 as it does need a lot of attention

Suitable for-  Special occasions as it takes a while to make. 

So this is the chocolate Matilda cake , very similar to the intensly sickening yet oh so chocolately cake in Matilda that was made from 'blood sweat and tears'. Whereas in Matilda this cake was used as a punishment for  Bruce Bogtrotter who was forced to eat the18 inch cake because he stole a slice of cake from the terrible Trunchbull's tea tray, the cake that I have made is clearly not a punishment but a divine, luscious and heavenly treat, whether it be for special occasions or just a naughty little afternoon delight!

The first time I came across this cake was when my boyfriends mother made it for a birthday and since tasting the rich chocolatey cake, I am constantly craving it and given the chance would happily devour a whole one. Who's to say I havent tried ;) 

I made this recently and although it took a while to make, was fully worth it and it turned out perfect! Lets just say that next time I make this cake, I will hide it in a secure location so that I actually get a piece for myself!

So if you too wish to try your hands at making this delicious cake, which you wont regret, then here is the recipe:

 

You will need:
Cake:
- 8 oz (225 gr.) good quality plain chocolate
- 6 oz (175 gr.) unsaltened butter
- 8 oz (225 gr.) caster sugar
- 4 tbsp plain flour
- 6 eggs, seperated.
Coating:
- 8 oz (225 gr.) good quality plain chocolate
- 8 oz (225 gr.) double cream.

1. Preheat the oven to 180 degrees C/350 degrees F/Gas mark 4.
2. Grease and line the cake tin with greaseproof paper.
3. Melt the chocolate in a bowl, over a saucepan of simmering water or an a low heat in a microwave.
4. Mix in the butter and stir until melted.
5. Add the flour, sugar and lightly beaten egg yolks.
6. Whisk the egg whites until stiff.
7. Gently fold half of the whites into the chocolate mixture, mixing thoroughly.
8. Then carefully fold in the remaining whites.
9. Cook for approx 35 minutes. There will be a thin crust on top of the cake and if tested with a skewer the inside will appear insufficiently cooked, but don't worry as this is the character of the cake and it gets firmer as it cools.
10. Leave to cool in the tin on a wire rack.
11. When cool enough to handle remove the cake tin and discard the greaseproof paper.
12. Melt the chocolate and cream in a bowl over a saucepan of simmering water until the chocolate is blended with the cream.
13. Allow to cool slightly
14. The cake is prone to sinking slightly in the middle, so place upside down for coating.
15. With a palette knife carefully spread the chocolate coating all over the cake
16. Allow to set in a cool place before serving.

Then make sure you serve on a delightful cake tier to fully impress its eaters!