Murzynek (Polish Chocolate Cake)

Here's another Polish bake I tried out last week. I had baked this around 4 years ago for a Polish friend's birthday, but then had completely forgotten about it! This chocolate cake has a deep chocolatey taste, which isn't too bitter, and the glaze is simply some of the cake mixture (before you've added the eggs or flour). Sounds weird but it really tastes fabulous and stays moist for days after baking. Perfect with a cup of tea and alongside other Polish cakes (like my makowiec).

Makes 1 20cm cake (easily serves 10)

Ingredients:

• 250g softened butter (or margarine)
• 3 tbsp cocoa powder (the highest quality you can afford)
• 1 tbsp hazelnut spread (I made my own by melting down some milk chocolate and adding roasted ground hazelnuts, but Nutella would be a much simpler option)
• 300g (1 & 1/2 cups) caster sugar
• 105ml (7 tbsp) water
• 3 eggs, separated
• 190g (1 & 1/2 cups) self-raising flour

Method:

1. Preheat your oven to 180c (160c fan)/ 355f/gas mark 4. Grease the base of a 20cm circular cake tin and dust with flour.

2. Melt the butter, cocoa powder, hazelnut spread, sugar and water together in a large saucepan, stirring regularly until all of the butter has melted. The mixture should look like a glossy chocolate sauce.

3. Take 100ml (3/4 cup) of the mixture and set aside. That will be the glaze!

4. Pour the remaining mixture into a mixing bowl and set aside for 10 minutes to cool.

5. In a grease-free bowl, whisk the three egg whites with an electric hand whisk until stiff peaks form when the whisk is lifted from the mixture.

6. Once the chocolate mixture is cool to the touch, add the egg yolks, and whisk in. Sift over one-third of the flour, and gently fold in. Once no more flour can be seen, add a third of the egg whites and fold this in. Repeat with the second third of the flour, and so on, until you have used up all of the egg white and flour.

7. Pour into the prepared tin, and bake for 40-50 minutes, until a skewer inserted into the centre of the cake comes out clean.

8. Remove from the oven, leave to cool for 5 minutes, then turn out onto a wire rack to cool completely.

9. Once cool, pour over the chocolate mixture reserved from earlier. If it has thickened too much, place in the microwave for a few seconds to loosen the mix, then pour over the cake.

10. Enjoy!