Annie Bell's Crispy Spelt Choccy Cakeabout
Over a year ago
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Ingredients
Accompaniment
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Description
Richly sweet, satisfyingly crunchy.
Method
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1
1. Preheat the oven to 180C/160C fan/350F/gas 4. Butter a 20cm loose-bottom cake tin at least 4cm deep.
2. For the cake, break up the chocolate and melt this with the butter in a large bowl set over a pan containing a little simmering water. Beat in the eggs one by one and continue beating until the mixture is very smooth and glossy, then fold in the flour and sugar. Pour this into the cake tin and bake for 15 minutes until it feels firm in the centre when pressed and the edges have started to rise. Run a knife around the edge and leave it to cool for at least 30 minutes.
3. For the topping, break up the chocolate and gently melt this with the butter and syrup in a large bowl, as above, stirring until smooth. Stir in the rice crispies and spread the mixture over the surface of the cake, pressing down well especially at the edges. Allow to set. The top of the cake will be crispiest the day it is made.
Chef's Tips
FOR EXTRA GLAM Gently heat the jam in a small pan until it loosens, then press it through a sieve. Drizzle this on top of the cake and dust with icing sugar. Set aside in a cool place for several hours until set.
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