BRUCE BOGTROTTER'S CAKE

From the book "Roald Dahl's Revolting Recipes" - I have this book, my intention is to read Roald Dahl's books with the kids (love his books) and then make the recipes from the books with them. But the one recipe from the book that I've already made over and over is this one. It's not a big cake to look at, but so rich and thick you can get many servings out of it.

In case you've forgotten, Bruce Bogtrotter was the little boy that stole a piece of chocolate cake from the Trunchbull in Matilda (a favorite movie of mine). As punishment, he then had to consume an entire cake in front of the whole school!

SERVES 1 TO 8! (that's what the recipe says, I cut the cake into 16 pieces - not wedge-shaped, but like a grid - 4X4)

YOU WILL NEED:

8 ½–inch round cake pan
wax paper
Pyrex bowl
large mixing bowl
sauce pan
wire rack

8 ounces good–quality semisweet chocolate
1 ½ sticks (12 tablespoons) unsalted butter, softened
1 cup plus 2 tablespoons sugar
¼ cup all–purpose flour
6 eggs, separated, yolks lightly beaten

ICING:

8 ounces good–quality semisweet chocolate
8 ounces heavy cream

1. Preheat the oven to 350°F.

2. Line the cake pan with wax paper and butter the bottom and sides of the paper.

3. Melt the chocolate in a Pyrex bowl set in a saucepan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.

4. Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.

5. Whisk the egg whites until stiff. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.

6. Pour the batter into the cake pan and bake for about 35 minutes. There will be a thin crust on top of the cake, and if tested with a toothpick the inside will appear undercooked (don't worry, the cake will get firmer as it cools). Remove from the oven, and let cool in the pan on a wire rack.

7. While the cake is cooling, make the icing. Melt the chocolate with the cream in a heavy–bottomed saucepan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from heat and let cool slightly.

8. When the cake is cool enough to handle, remove it from the pan and discard the wax paper. The cake is prone to sinking slightly in the middle, so flip it upside down before icing by placing a plate on top and carefully turning over the cake pan and plate together.

9. Carefully spread the chocolate icing all over the cake with a spatula.