Chocolate cake with cream cheese

This recipe for chocolate cake with cream cheese topping was created by Mark Tilling, the reigning UK Chocolate Master. Mark is a finalist at the forthcoming World Chocolate Masters, to be held at the Salon du Chocolat, on October 16th-18th 2009. He will be battling it out against 19 other chocolate masters from around the world to be crowned World Chocolate Master.

What you need:

• 65g (2¼oz) butter
• 75g (2½oz) dark Belgian chocolate
• 125ml (4½fl oz) golden syrup
• 175g (6oz) self-raising flour
• 65g (2¼oz) light brown sugar
• 25g (just over ¾oz) cocoa powder
• ½tsp baking powder
• 1 egg

For the topping:

• 125ml (4½fl oz) double cream
• 250g (8¾oz) cream cheese
• 100g (3½oz) icing sugar

What you do:

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Place the butter, chocolate and golden syrup in a large bowl. Add 250ml (8¾fl oz) of boiling water and mix until fully combined.
3. Place the flour, cocoa powder, sugar and baking powder in an electric mixer with the paddle attachment.
4. Add the egg and start mixing on a slow speed then slowly add the chocolate mixture and mix until it becomes a smooth paste.
5. Place the mixture in a loaf tin lined with greaseproof paper or a 450g (1lb) silicone loaf mould.
6. Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool completely.
7. Make the topping by beating all of the ingredients together until the mixture reaches a stiff peak consistency. Add to the top of the cake and garnish with chocolate decorations.

Extract from Inspired by Food, issue 6 on sale in WHSmith and www.squires-shop.com now

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