Chocolate Cake – Super divine, wicked and delicious.
When I first made this Chocolate Cake after eating one piece. I kept thinking about it all day. It is so divine. It is to me the chocolate cake to end all chocolate cakes. It takes a while to mix the ingredients as it is a delicate blend and you need to mix it together slowly.
200 grams of high quality cooking chocolate (70%) cocoa
150 grams of unsalted butter
5 free range or organic eggs (separated)
110 grams of vanilla sugar or caster sugar
2 tablespoons of high quality (dutch process if possible) cocoa
1/2 cup very fine almond meal
Icing: Double Cream
Preheat oven once half the ingredients are sorted to 180 degrees celsius or 350 degrees fahrenheit. Break up the cooking chocolate and the butter into small pieces for melting. The best way to melt them is in a heat proof bowl that fits into one of your saucepans. Fill half the saucepan with water. Place the bowl with the chocolate inside and simmer it on low heat until it melts. Stir with a metal spoon use a cooking glove while stirring. Add the butter and combine well.
Take out two bowls – Separate the eggs – use the yolks first (the yellow). Slightly cool the chocolate once it has melted and then add it into the egg yolks and whisk until well combined. Then slowly whisk in the sugar and the cocoa and the almond meal. Beat the egg whites until they form a soft peak and then fold them gently into the chocolate mix very delicately and slowly. Put mixture into a greased proof paper lined cake tin and bake at 180 degrees celsius or 350 degrees fahrenheit (in the bottom shelf of the oven) for approximately 25-30 minutes. (In a fan forced it may be ready in 20 minutes). (The cake needs to be firm and a little puffed when ready). To cool place a piece of greased proof paper over the top. Then place on top some sort of spring form or cake tin. (I have double tins of all my cake tins. I just use the same tin to press it down with). Press down lightly and weigh down the tin with something you can find in the cupboard. Ice with double cream and dust with icing sugar if you like.
Baker’s tip: Make sure the eggs are at room temperature before beginning.