The Trunchbull's chocolate cake

When I was growing up, Roald Dahl was my favourite author and Matilda was right up there as one of my favourite books. With a love for food from an early age, my favourite part of the book involved chubby cake thief, Bruce Bogtrotter being "punished" for stealing a piece of his evil headmistress' cake. His punishment? To devour an entire chocolate cake in front of a school assembly. Dahl describes a sizeable (18 inch) and incredibly rich cake, which no one in their right mind could possibly consume in one sitting. However, Bruce overcomes all odds (not unlike yours truly in the eating stakes!) and triumphs: 
"She [the Trunchbull] glared at Bruce Bogtrotter who was sitting on his chair like some huge overstuffed grub, replete, comatose, unable to move or speak. A fine sweat was beading his forehead but there was a grin of triumph on his face."

While I have eaten my fair share of chocolate cakes, such a magnificent cake I had never enjoyed. That is, of course, until my Mother (of previous Bruschetta fame) baked the most decadent, rich and down right amazing chocolate cake of all time. Just looking at the ingredient list is probably enough to raise cholesterol levels but, boy oh boy, this cake is worth it! 

The Trunchbull's chocolate cake

(make a day ahead for optimum results)

6 eggs

1/2 cup firmly packed brown sugar

400g good dark chocolate (melted)

1 cup (250ml) thick cream

4 tbs Frangelico (I am told that Cointreau also works well)

Grease a round cake pan and preheat oven to 160-170°C.
Beat eggs and sugar in a large bowl with an electric mixer for approximately 5 minutes, until pale and thick (like this).

Gradually beat in melted chocolate until well combined (mmm...just look at that glossy choco!).

Stir in cream and liqueur.
Pour into prepared cake pan and plan the pan in a large baking dish with enough boiling water to come halfway up the sides of the pan. Please excuse my messy pouring - I was in a big hurry!

Bake for 30 minutes, then cover with aluminium foil and bake for a further 30 minutes.
Remove cake from oven and water and allow to cool.
Once cool, turn cake onto a plate, cover and refrigerate overnight before serving.

Serve with lashings of cream.
Gain 2-5kg per serve...but it's worth it! ;)