Cooking instructions:
Preheat the oven to 180°C. Add the chocolate, cocoa and hot water to a bowl and suspend over a saucepan of simmering water. Add ½ cup sugar and stir until the mixture is glossy. Set aside to cool. In a large mixing bowl, sift the flour, bicarbonate of soda and salt. Using an electric mixer, whisk the eggs and egg yolks until light and fluffy. Add the remaining sugar and beat well until pale, thick and fluffy. Beat in the cooled chocolate and, then, gradually beat in the softened butter, a tablespoon at a time, until creamy. With the mixer running on a low speed, gradually add the flour mixture alternately with the buttermilk, ending with the flour. Using a spatula, fold in the vanilla, ensuring all is incorporated. Turn into a greased 23 cm spring-form pan (or individual cake pans) and bake for 40 minutes, or until a tester comes out clean. Allow to cool in the tin for 15 minutes before turning out. Glaze with ganache and serve topped with strawberry goat’s-milk yoghurt and fresh berries. |