By Fofi Gourlas
Special Occasion Chocolate Cake
Happy 2nd birthday Grecian Purveyor! Here is a chocolate cake that is so wonderfully moist, rich and chocolatey taste without being too sweet - a chocaholic’s dream. It is my ‘go to’ cake for birthdays and special occasions.
- 225 g good-quality dark chocolate (70% cocoa solids), chopped - chocolate by Alexandros
- 175 g unsalted butter
- 6 large eggs, separated
- 225 g caster sugar
- 1 pinch salt - fleur de sel by Salt Odyssey
- 5 tablespoons plain flour (see Note)
- dark cocoa powder for dusting
To make the cake, preheat the oven to 180°C. Lightly grease a 25 cm diameter round cake tin with butter and line with baking paper.
In a double boiler with simmering water, melt the butter and dark chocolate, stirring until all melted. Set aside to cool.
Using an electric mixer fitted with the whisk attachment, whisk the egg whites with the salt on high speed until stiff peaks form.
In another bowl, using electric beaters, beat the egg yolks with the sugar until thick and creamy.
Sift over the flour and fold in the cooled chocolate mixture. Finally carefully fold through the beaten egg whites. Pour into the prepared tin.
Bake for 30–40 minutes. There is usually a thin crust on the cake. When tested with a skewer, the centre seems uncooked but this is normal and will firm up as it cools. Allow to cool before turning out onto a serving plate or cake stand.
Note (rice flour can be substituted to make this cake gluten free)
- 225 g good-quality dark chocolate, chopped - no added sugar chocolate by Alexandros
- 200 ml pouring cream
To make the ganache, in a double boiler with simmering water, melt the chocolate and cream together, stirring until blended and completely melted. Allow to cool slightly.
Spread (and pipe if desired) the ganache over the cooled cake. Leave for a couple of hours for the ganache to set before serving. Dust with cocoa powder to serve.