Recipe courtesy of Laura Calder

Craggy Chocolate Cake

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 8 servings
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Ingredients

7 ounces/200 g 70 percent chocolate, chopped

7 ounces/200 g butter, softened

4 eggs, separated

1 cup/200 g sugar

Serving suggestion: Sweetened or flavored whipped cream.

Directions

  1. Heat the oven to 375 degrees F. Line with parchment, grease, and flour an 8-inch/22 cm springform pan.
  2. Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue.
  3. Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake 50 minutes.
  4. Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. Serve with a drift of slightly sweetened whipped cream, flavored with vanilla, rum, or orange flower water.
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