Monday, November 21, 2011

Week 46: Mushy-Mushy Chocolate Cake

The Recipe
200g dark chocolate (60-70%) chopped coarsely
200g unsalted butter in 1cm cubes
2,75dl sugar
5 eggs
1 tbsp flour.

Preheat the oven to 190C.

Put butter and chocolate in a microwaveable bowl and heat it up for 30 seconds at a time (stirring between each pulse) until just melted (alternatively, melt over waterbath). When chocolate and butter has melted, stir to combine. Add sugar and stir thoroughly until the sugar has been incorporated completely. Set it aside to cool for 5 minutes. Add the eggs one at a time and mix thoroughly between each. Add flour and stir again until the flour has disappeared completely.

Put the mixture in a spring form and bake it for 20-25 minutes until the top is firm and just a tad cracked. The center should jiggle only slightly, if at all.

Leave it to cool for 15 minutes and then remove the 'circumference' of the spring form. Let it cool completely before serving.

This cake can be frozen for up to a month. Allow 24 hours to defrost completely.

The Verdict
It felt really, really weird to make a cake with just one tablespoon of flour, but it was ridiculously yummy! Filled with mushy-mushy chocolaty goodness. It's very rich though, so though small in size, the above recipe is easily enough for dessert for 8 people.

It was a very easy cake to make - took hardly any time at all. I'll definitely be making this again!

Edit I made this again on May 30th, but substituted 100g of the plain dark chocolate for dark chocolate with orange. WOW! It was good before, but this made it SO much better! Also, I used salted butter instead of unsalted, and really couldn't tell the difference.

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