This cake is for those who profess to not like making, or eating cake. It is speedy to whip up, and is more like a fudge, or a brownie in cake form. Eat it warm out of the oven and it is molten and gooey, or chill it overnight in the fridge for a dense, chewy alternative.
+ 250 g butter
+ 250 g coarsely chopped dark chocolate
+ 100 ml strong coffee or espresso (or water, if you would like a coffee-free variant)
+ 4 large eggs, at room temperature
+ 180 g sugar
+ 1 tsp vanilla sugar or 1/4 tsp vanilla essence
+ pinch of salt
+ Icing sugar
+ double cream
+ milk chocolate curls
Preheat oven to 175°C. Liberally butter, or grease, your 22-25 cm springform cake tin and cover the base with baking paper.
Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside. In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes. Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
Pour batter into the prepared springform pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. I prefer the cake when it’s been in the fridge for a couple of hours. Dust powered sugar on top.
Serve with cream and chocolate curls. To make the chocolate curls, put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls.
Original recipe sourced from Call Me Cupcake.