This chocolate cake is for chocolate-lovers only. I know if you’re reading this blog you must be a chocolate lover in some shape or form, but this cake is for the true chocoholics out there. It is dense, fudgy chocolate cake, not interrupted by any flour, not sweetened with much sugar, the focus of this cake is purely chocolate. I love it because although it does use a LOT of chocolate, it is fairly simple and quick but more than fancy enough to bring out at a dinner party. You can make and serve right before eating, or you can make ahead and store it in the fridge for a couple of days – this cake has so much versatility it’s the perfect dessert for anyone to master. The best part? It’s gluten free! So that means that it’s healthy right? 😉
This is what the cake looks like after it’s been in the fridge – still delicious and still fudgy! Just take it out for around 20-30 mins before serving and eating. And so much eating you’ll want to do…
Mmmm there’s even dripping chocolate if you make and use the ganache straight away!
So guys, I’m getting suuuuuper excited – my trip to the US is in only 5 weeks!! Ahhhhh! I even have this awesome badge to show that I’m going to the most awesome food blogging conference (not that I know because I’ve never been to one before but it looks amazing!) Everything Food Conference.
I’m just trying to save every penny right now so I can do as much shopping as possible in the US… ? Does anyone have any great shops to go to in the US or any tips for shopping whilst I’m there? I just love sharing great little secrets or helpful tidbits of information about travel.
I also really love this spoon, isn’t it great? So happy I could use it to eat this cake! I bought it from a stall at the Martinborough Fair which is basically a really big fair that’s around an hour away from where I live, and when I bought it, the lady running the stall looked at me really weirdly… And I think she thought I was strange… But then I’m a food blogger and I’m using it in food photography, what was her excuse for selling it?? ?
So for your next dinner party, you should definitely make this cake (because it’s delicious) and then serve with inappropriate spoons because that would be brilliant! If you ever do, please send me a photo, pretty sure it would make my day. I hope this cake makes your day and that you enjoy eating it as much as I did! Happy baking!
- 500g (17.5 oz) semi-sweet chocolate, chopped
- 125g (1 stick) butter, chopped
- 6 eggs, separated
- 1/2 cup caster (superfine) sugar
- 150ml (5oz) (double) cream
- 2 Tbspn dark rum or brandy
- 1 tspn vanilla extract
- 1/2 tspn cream of tartar[br]
- [b]Chocolate Ganache[/b]
- 450g (16oz) semi-sweet chocolate, chopped
- 500ml (17oz) (double) cream
- Preheat the oven to 180°C (350°F). Grease a 23cm (9in) cake tin and line the base with baking paper.
- Place the chocolate and butter in a microwave safe bowl and microwave on low for 2-3 minutes, checking every so often as to not burn the chocolate. Stir until the mixture is smooth and combined (if not quite melted, place back in the microwave for 30 second bursts), then set aside to cool slightly.
- Place the egg yolks and sugar in an electric mixer and beat until thick and pale. Stir in the cream, rum, vanilla and cooled chocolate mixture.
- Place the egg whites and cream of tartar in the clean bowl of a stand mixer (or in a large bowl and using an electric hand beater) and attach the whisk attachment. Beat the mixture until soft peaks form.
- In 3 batches, gently fold the eggwhite into the chocolate mixture with a slotted metal spoon, trying to keep as much air in the mixture as possible.
- Spread the mixture into the prepared pan and bake for 25 minutes or until a skewer inserted into the centre comes out with a few moist crumbs.
- Place the cake on a wire rack to cool for at least 15 minutes, then turn it out onto the rack to cool completely.[br]
- Place the chocolate in a microwave safe bowl and microwave on low for 2-3 minutes, checking occasionally to ensure the chocolate doesn’t burn.
- Add the cream to the chocolate and place back in the microwave on low for a further minute.
- Starting from the middle of the bowl, whisk together the chocolate and cream until the mixture is smooth and emulsified. If there is still unmelted chocolate, place the bowl back in the microwave for 30 second bursts.
- Refrigerate the mixture for 30 minutes – 1 hour or until it is cooled and has thickened enough to pour over the cake.
- To serve, pour the ganache over the top of the centre of the cake and push it gently to the edges until you have some drips slowly rolling down the sides.
- You can either serve straight away, or refrigerate for an hour to firm up the cake and the ganache.
- This cake will keep for up to 3 days in the fridge – ideally bring to room temperature before serving.