This was our Christmas dessert and against all expectations it turned out to be an absolutely awesome cake. When I made it I thought, uh, it’s quite a thin cake batter and I wondered if it was too liquid but when I took the cake out it looked like a real cake (even though there is no flour in it!). The outside is slightly crumbly and uneven and there was a crack running across the cake just as the recipe said there would. The inside was gooey and fudgy yet still light and heavenly chocolaty.
I can totally recommend this cake. It’s really easy to make and tastes great. You will need some berries with it though, as it’s quite rich and it needs some sharpness to cut through this. I served it with a layer of whipped double cream and fresh summerberries piled on top of the cake. I tried to get currants as well as they look like red jewels (or white and black ones depending on which fresh currants you get) and would have been perfect for Christmas but the raspberries, strawberries and black berries did the trick aswell. Finished with some chocolate stars and a bit of gold shimmer (spray) it was indeed a very festive dessert!
300g broken plain chocolate
225g caster sugar
180ml boiling water
225g salted butter, cut into cubes
6 free-range eggs, separated
1tsp instant coffee powder
1tbsp vanilla extract
Double cream for whipping and fresh summerberries to decorate
Grease and line the base of a 9 inch round cake tin. Preheat your oven to 180ºC /gas mark 4.
In a food processor pulse the chocolate and sugar fine. If you’re like me and you don’t have a large food processor but only a small one do it in batches and put the chocolate/sugar mix into a mixing bowl.
Whisk the egg whites until stiff und put in the fridge.
Add the boiling water, butter, egg yolks, coffee powder and vanilla extract to the chocolate/sugar mix and whisk until all combined. Then fold the egg whites into the mixture.
Pour the batter into the cake tin and bake in the oven for about 45-55 minutes. The top will crack during baking!
Once you take the cake out of the oven it will collapse into itself a bit, but that’s ok, it’s meant to be like that. Plus, you can hide all “sins” under the cream and berries!
Let the cake cool before you put it in the fridge for a few hours. Take the cake out of the tin shortly before you want to serve it.