CHEF-EXPLORER'S A-Z OF WORLD-BELGIUM

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BELGIUM CHOCOLATE CAKE

I call this a Belgium chocolate cake simply because I use perhaps the best chocolate in the World from Belgium!

300g Self raising flour

100g Cocoa powder

1 T-Spoon Baking powder

250g Butter

250g Caster sugar

4 Beaten eggs-Large

Creme Chantilly

200ml whipping cream

A dash of Vanilla essence

20g sugar

1. Sieve and well mix the dry ingredients in a big bowl

2. Cream butter and sugar until nearly white

3. Gradually add eggs to stage 2

4. Lightly fold into stage 1

5. Grease and line cake tin and bake at 180 c for 30-40 minutes approx depending on your oven

6. When cool, whip up the chantilly ingredients.

7. Slice cake horizontally and sandwich with the chantilly

8. Cover with a Ganache

CHOCOLATE GANACHE

200g of a QUALITY*Belgium chocolate

120 ml cream

1. Melt chocolate in a bowl over a pan of simmering water. Do not boil water and take off as soon as melted

2. Bring cream to the boil in a saucepan.

3. Remove from the heat and whisk in chocolate.

· I used ‘The Grocer’ Belcolade Noir Collection with 55% minimum cocoa content. $12 for 300g. I bought it at ‘European Foods’ in Northbridge.

CHEF-EXPLORER