See superchocolaty cake recipe ready in an hour – 02/04/2024 – Food

See superchocolaty cake recipe ready in an hour – 02/04/2024 – Food

This super chocolatey cake is breathtaking. It rises tall in the oven and then wilts back down, creating a crispy top and a fluffy, moist center.

The ingredient list is simple, but the eggs help make this cake special, including the beaten egg yolks, along with a generous amount of butter and chocolate. Serve slices plain, with ice cream or some whipped cream. For a deeper flavor, choose a chocolate with around 70% cocoa.

Performance: One 9-inch cake (6 to 8 servings)
Total time: 1 hour, plus cooling time


  • ¾ cup (170 g) unsalted butter, cut into pieces, plus more for greasing the pan
  • 2 cups (300 g) finely chopped dark chocolate (not chips), preferably about 70% cocoa
  • 1 cup (200 g) granulated sugar
  • 5 large eggs
  • 2 tablespoons dark rum (optional, but adds more flavor)
  • 2 teaspoons vanilla extract
  • 1 teaspoon of instant coffee powder (also optional)
  • ¾ teaspoon of salt
  • 2 teaspoons cocoa powder, for decoration
  • Lightly sweetened whipped cream or ice cream, to serve

Method of preparation

  1. Preheat the oven to 170ºC. Grease a 22.8cm springform pan and line the bottom with baking paper.

  2. In a large heatproof bowl set over a pan of simmering water, or in the microwave, melt the butter and chocolate together; stir until smooth.

  3. Add ¼ cup (50 g) of the sugar to the bowl of a stand mixer fitted with a whisk attachment. Separate 4 of the eggs and add the yolks and remaining whole egg to the sugar in the bowl of a stand mixer (you can also use a large bowl and a handheld electric mixer). Beat on medium-high speed until light, frothy and double in volume, about 5 minutes. The egg mixture should fall from the whisk in ribbons.

  4. Add the egg mixture to the melted chocolate mixture. Add the rum (if using), vanilla, instant coffee (if desired) and salt until a homogeneous mixture is obtained.

  5. Wash and dry the mixer bowl, add the remaining egg whites and beat on medium-high speed until frothy. Slowly add the remaining ¾ cup (150 g) sugar, 1 tablespoon at a time, and beat until soft peaks form, about 4 minutes.

  6. Add about 1 cup of the egg white mixture to the chocolate mixture and stir carefully until well combined. Add the rest of the egg white mixture and mix gently. Transfer the dough to the pan and smooth the top.

  7. Bake the cake until it has puffed a little over the edge of the pan and the edges are set but the center is still a little moist, 25 to 30 minutes.

  8. Let the cake cool in the pan on a wire rack for about 30 minutes, until it reaches room temperature or just a little warm. Carefully run a thin knife or spatula around the sides of the pan, then remove the rim. Sprinkle with cocoa powder and serve at room temperature or slightly warmed, with whipped cream or ice cream. Use a clean, dry, heated knife for neater slices. Cover loosely and store in the refrigerator for up to 3 days.

Tip: Opt for chopped chocolate bars instead of chips for this recipe, as the chips contain stabilizers that will negatively affect the texture of the final cake.

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