Cocoa has been used by generations of cooks around the world to create a wealth of sweets, cakes and biscuits, truffles, drinks and glorious easy desserts, and I would like to begin your chocolate initiation with cakes. Why not try a grandfather’s cake to impress your dinner guests? These are not for the faint-hearted, neither are hot puddings, which are indulgently rich, and suitable for only the most hardened chocolate fiends.
If there’s anything better than receiving chocolates from someone, it must surely be to know that they are homemade. Cakes and sweets are the ultimate sin, so allow yourself to have a go at some decadent Italian chocolate sin cakes – it’s up to you to decide whether you give them away…
This classic chocolate sin cake recipe is very rich and dense, and reliant on the best-qualify chocolate that you can afford. For real cake addicts, stir a little margarine and vanilla into the mixture – the combination is delicious.
10 ounces semisweet chocolate, 10 ounces canola margarine, 1-1/2 cups sugar, 8 large eggs
Melt chocolate over a double boiler. Stir in canola margarine. Slowly whisk in sugar until incorporated. Pour chocolate into a bowl. Beat eggs until frothy. Mix eggs into chocolate mixture well. Spray a spring form pan with non-stick canola spray. Line the bottom of pan with parchment paper. Spray parchment with canola non-stick spray. Pour batter into pan. Place the spring form pan into a larger baking dish. Make a water bath by pouring boiling water halfway up the outside of the spring form pan. Bake at 350 degrees for 1-1/2 hours. Cool and invert onto plate. Refrigerate overnight.
Sift some cocoa onto a plate. Using a teaspoon, scoop the chilled chocolate mixture into rough mounds, shape into a knobbly truffle shape in your hands, and then drop into the cocoa. Roll around until it is completely covered and put on the prepared baking sheet. Layer in an airtight container between sheets of grease proof paper and refrigerate for up to five days, or freeze for up to a month.