- 500g dark chocolate
- 2 tbs golden syrup
- 125g unsalted butter
- 4 eggs
- 1 tbs caster sugar
- 1 tbs plain flour, sifted
- Melted chocolate, to decorate
- Chocolate sorbet, to serve
- 200 g mascarpone cheese
- 2 tablespoons instant coffee
- 2 tablespoons pure icing sugar
1.Preheat oven to 220 ° C. Grease and line the bottom of a round cake pan 20 cm spring-form
2.Melt the chocolate, molasses and butter in a bowl over a pan of simmering water. Let cool slightly.
3.Place eggs and sugar in bowl of electric mixer or use an electric mixer and beat with hand on high for 10 minutes until very thick and pale. Gently stir in the flour and stir in chocolate mixture until smooth. Pour into cake pan and bake on middle shelf of oven for 12 minutes. Remove from oven and run a knife around the edge of the pie. Remove the collar from cake pan and transfer cake in refrigerator for 1 hour to cool (this step is important because it puts the center of the cake).
4.Meanwhile, make the coffee mascarpone, dissolve coffee in a tablespoon of boiling water and let cool. Beat the mascarpone, coffee and sugar in a bowl until firm.
5.To make chocolate leaves, leaves no toxic brush with the melted chocolate. Cool, remove the film.
6.pie slice and serve with a little mascarpone cheese and coffee, chocolate leaves on top and scoop of sorbet.