"Nine out of ten people like chocolate. The tenth person always lies." - John Q. Tullius
I found this recipe in the book: Ottolenghi: The Cookbook bySami Tamimi and Yotam Ottolenghi and immediately knew that I HAAAAD to make this cake as soon as possible! This cake is very easy to prepare, but it is made a bit more complicated by baking it in two stages. The result of baking it in two stages is two layers with slightly different consistencies. The bottom layer is a bit firmer and cakey, the top layer more moussey. In the book he says that if you don’t have the time or are feeling a bit lazy you can bake the whole cake at once, I haven’t tried this but I’m sure the cake will be just as good.
The secret to this cake is to either let it stand overnight or for at least 8-12hours for the cake to settle and become a fudge like consistency. This cake is extremely chocolaty but what’s wrong with that?
What you will need:
240g Unsalted butter, cut into small cubes
260g Dark chocolate (52 per cent cocoa solids), cut into small pieces
100g Dark chocolate (70 per cent cocoa solids), cut into small pieces
290g Light muscovado sugar (good quality light brown sugar)
4 tbsp Water
5 Large eggs, separated
A pinch of salt
Cocoa powder for dusting
- Preheat the oven to 170’C. Grease a 20cm springform cake tin and line the base and sides with baking parchment. It’s important to line the side because the cake is going to stand in the tin for a few hours and you don’t want the cake tasting like tin.
-Place the butter and both types of chocolate in a very large heatproof bowl – the bowl should be big enough to accommodate the entire mix.
- Put the brown sugar and water in a small saucepan, stir to mix, then bring to the boil over a medium heat.
- Pour the boiling syrup over the butter and chocolate and stir well until they have melted and you are left with a runny chocolate sauce.
- Stir in the egg yolks, one at a time.
- Set aside until the mixture reaches room temperature.
- Put the egg whites and salt into a large bowl and whisk to a firm but not too dry meringue consistency.
- Using a rubber spatula or a large metal spoon, gently fold the meringue into the cooled chocolate mixture a third at a time. The whites should be fully incorporated but no harm will come if you can still see small bits of meringue in the mix.
- Pour about two thirds of the mixture into the prepared cake tin and level gently. Leave the rest of the mixture for later.
- Place the cake in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out almost clean.
- Remove from the oven and leave to cool completely.
- Flatten the top of the cake with the back of a spoon or with a palette knife. Don’t worry about breaking the crust.
- Pour the rest of the mixture over and level again. Return to the oven and bake for 25-30 minutes. The cake should still have moist crumbs when checked with a toothpick.
- Leave the cake to cool and settle in the cake tin for at least 8-12 hours (or overnight)
- Remove from the tin and dust with cocoa powder and serve.“Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana. The researchers also discovered other similarities between the two but can't remember what they are.” - Matt Lauer