Chocolate chocolate cake(Double chocolate cake)

Adapted from
Tartine – August 24, 2006 by Elisabeth M. Prueitt
Recipe:
125g flour
30g cornflour
40g cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
125g yoghurt
30g water
115g butter
275g sugar
125g eggs (2.5 eggs)
Equipment: 9 inch round cake pan, cooling rack, offset spatula.
1. Preheat oven to 170ºC. Line a 9 inch round cake pan with parchment paper.
2. Whisk and then sieve together all the following: flour, cornflour, cocoa, baking powder,baking soda and salt.
3. Whisk together the yoghurt and water in another small bowl.
4. In a large bowl, beat the butter and sugar together until the butter has lightened in colour. It won’t dissolve into the butter because there is more than twice the sugar, but that’s fine. Next, beat in one egg at a time, making sure it’s fully incorporated before add the next one. Also, make sure to scrape down the sides of the bowl with a silicone spatula between additions.
5. Next, switch to a spatula and alternately mix the dry ingredients and the thinned yoghurt until fully incorporated into the batter. Start and end with the dry ingredients.
6. Bake for 40-45 minutes until a skewer inserted comes out clean.
7. Let it cool completely on a cooling rack before cutting.
Chocolate Ganache
300g dark chocolate
375g full fat cream
30g butter, cut into small cubes
1. Place the chocolate in a bowl.
2. Bring the cream to a full boil in a thick bottomed pan.
3. Pour it over the chocolate and let it rest for a few seconds before you being to whisk it gently to bring the emulsion together.
4. Finally, stir in the pieces of butter until fully incorporated. Cover with plastic wrap and let it sit at room temperature until you want to use it.
Assemble the Cake
1. With a serrated knife, slice off the domed portion of the cake.
2. Next, cut the cake into half horizontally. Place the bottom half on a plate or a cake board. Spread a thick layer of ganache on it making sure to leave a little gap around the circumference – otherwise when you place the top half of the cake, the ganache might ooze out.
3. Place the top half of the cake. Spread a thin layer of ganache on the cake – you could pour it while it’s runny or spread it with an offset spatula when it has firmed up slightly. Refrigerate for 30 minutes, then finish icing the cake with the rest of the ganache.
4. You might need to refrigerate the cake between coats of ganache for ease of icing.
5. Always serve this at room temperature or slightly warm with a drizzle of caramel sauce and a little ice cream on the side.

Chocolate Walnut Brownie

Chocolate Walnut Brownie
Adapted from Nigella Lawson
Recipe:
375 g soft unsalted butter
375 g best quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
300 g chopped walnuts
Preheat the oven to 180°C.
Line your brownie pan with foil or baking paper.
Melt the butter and chocolate together in a large heavy based saucepan.
In a bowl beat the eggs with the sugar and vanilla.
Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
Beat to combine and then scrape out of the saucepan into the lined brownie pan.
Bake for about 25 minutes.