I found a perfect recipe for chocolate cake, it never fails. It might be in a box but I swear I made it myself.
There is absolutely no flour in it, so you can taste the chocolate much better.
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I picked this recipe from foodnetwork.com after comparing a few dozen of them, and added a few final touches. It’s so good
because of its pure chocolate flavor, it looks great and it never fails. Always a winner, especially still warm and served with ice cream.
A red fruit coulis works great too (or both).
550 g dark chocolate – as dark as possible, I found a kind with crunchy
dark cocoa bits which is great, chocolate with nuts is nice too.
115 g unsalted butter
9 eggs, separated
3/4 cups sugar
100 ml heavy cream
Any kind of nuts to top the cake or to crush and add to the batter, or both.
Melt 450 gs of the chocolate and butter.
Whisk the egg yolks with the sugar until light yellow.
Whisk a bit of the chocolate butter mixture into the yolks, add another
spoonful and another (so it doesn’t cook the egg), and add the rest of it.
Whip the egg whites until stiff and fold in the chocolate mixture.
Pour into a 24 cm buttered or paper lined spring form cake pan.
Bake at 180 °C for 20-25 minutes, until a toothpick comes out dry.
Melt the remaining 100 gs of chocolate and whisk in the cream. Spread it over the top of the cake for a beautiful shiny finish. It tastes
really good too, none of that sugary frosting nonsense, just really pure creamy chocolate taste. It’ll pour all over the place, but that’s okay,
it’ll set soon enough. It might work better if you chill the cake first, but who has the patience for that? Just make sure you have something
underneath the cake that can deal with it. Top it with nuts now if you like, they’ll sink right into the chocolate layer.
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cake chocolate dessert eggs food nuts recipe sugar