Seriously Chocolate Choccie Cake
Serves 10
Desserts
Vegetarian
Crowd Pleasers
This delish, rich choccie cake is great for any celebration. Chocolate lovers will adore!
Ingredients
- 500g dark chocolate (about 60% cocoa)
- 250g butter
- 10 eggs (whites & yolks separated)
- 50g caster sugar
- 35g plain flour (GF option)
- 2 tablespoons icing sugar (to garnish - optional)
Cooking Steps
1
To begin preheat a fanforced oven to 180°c/ 360° f.
Melt the chocolate and butter (*see tip at the bottom for microwave instructions).
Allow melted chocolate to cool slighty.
2
Crack egg whites into a separate large bowl and beat on high using an electric hand mixed.
When egg white mixture has started to thicken and with mixer still beating, gradually add the sugar, a little at a time until the meringue forms soft peaks.
3
Next add the egg yolks to the melted chocolate/butter mix and stir very well. To this mix, add the flour and combine thoroughly.
4
Fold ⅓ of the meringue mixture at a time into the chocolate mix, folding very gently with a spatula after each addition until completely combined.
5
Pour batter into a well greased spring form tin (22cm diameter). Place tin into preheated oven (200°c) for 15 minutes.
Important: After the first 15 minutes of cooking, without removing the cake, place a lightly greased, flat tray (like a baking tray) onto the cake as a lid (greased side down); this will stop the cake rising and keep the cake dense in texture.
Continue to cook the cake for 25 minutes (approximately).
6
When cooking time is complete, remove cake and test it is cooked by placing a skewer (or knife) into the centre of the cake. If it comes out moist, but not gooey, it's ready.
Allow to cool in tin for a good 30 minutes or so.
Tip: Cake is even better the next day as this allows the cake to settle and become even more dense and moist.
Serve with a dollop of double cream and fresh raspberries.
Microwaving chocolate method:
Use only a glass or pyrex bowl. Cook on high and stir every minute with a metal spoon. Don't use a wooden or plastic spoon until chocolate is completely melted.
Don't cover chocolate with plastic wrap when cooling as this will add moisture (steam) to the chocolate and cause it to stiffen (seize). Cooking should only require 2 minutes on high.