4 oz Plain chocolate
1 tb Instant coffee
4 tb Milk
4 oz Butter; softened
4 oz Soft light brown sugar
3 Eggs; separated
3 oz Cocoa powder
1 Strawberries; to decorate
2 oz Granulated sugar
4 tb Brandy
6 oz Strawberries; hulled
Preheat oven to 180 C.
Lightly grease a 2 pt. loaf tin and line with baking parchment.
Break the chocolate into a heat-proof bowl, add the coffee and milk, then
stand it over a pan of hot water and stir until cocolate melts. Leave to
cool slightly.
Cream the butter and sugar together until pale and fluffy. Stir in the egg
yolks, flour, cocoa and chocolate until combined. Whisk egg whites until
stiff, then beat half into the mixture. Lightly fold in the other half and
pour into tin. Bake for 40-45 minutes, or until firm to touch.
Meanwhile make the syrup: heat the sugar with 1/4 pint (150 ml) cold
water, stirring until dissolved, then boil rapidly for 3 min. Stir in
brandy and cool.
Next make the sauce: mash the strawberries, then sieve to remove the pips.
Chill.
Cover the cake with a damp tea-towel and cool for 15 min. Remove the
towel, prick the cake all over with a skewer, and pour on syrup. When
cold, remove cake from the tin, peel off paper, and put on to a plate. Cut
into slices, arrange each on a plate, then spoon on the sauce. Decorate
and serve with cream.
Yields
6 Servings
