Recipe courtesy of Laura Calder
Craggy Chocolate Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 432
- Total Fat
- 30
- Saturated Fat
- 18
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 39
- Protein
- 4
- Cholesterol
- 135
- Sodium
- 36
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
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
- Heat the oven to 375 degrees F. Line with parchment, grease, and flour an 8-inch/22 cm springform pan.
- 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.
- 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.
- 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.