Craggy Chocolate Cake



Good golly, this is a crazy cake. The Food Network Canada cooking club challenge this month was Laura Calder's Craggy Chocolate Cake and I was so looking forward to making it. We are not big on cake cake but a good flourless chocolate cake is a different animal all together - it's more like a fudgy, gooey brownie than a chocolate cake. This is my first time making this sexy beast and I assure you, it will NOT be my last. I followed the video directions to a T and it turned out beautifully. I was planning to get all fancy pants but once I tasted the finished cake, I decided it needed nothing more than some maple whipped cream and a couple of berries.
Now, I just have to find a bunch of people to come and eat this thing before I go off the rails and eat the whole thing myself!

Craggy Chocolate Cake

200g 70% dark chocolate
200g butter, cut into chunks
200g ( 1 cup) sugar
4 eggs, separated

whipped cream
berries

Heat the oven to 375F
Prep an 8" spring form pan by buttering and flouring and put a circle of parchment on the bottom (if you want to make it totally gluten free you can butter and instead of flouring, use cocoa)

Put a stainless bowl over a pot of simmering water and gently melt the chocolate and the butter together. When it's all melted give it a good stir with a spatula.

Divide the eggs into two steel bowls -whites in one, yolks in the other. Whisk in 1/2 cup of sugar with the yolks until they are pale and ribbony. In the other bowl, beat the whites into soft peaks. Sprinkle the other 1/2 cup of sugar over the whites and beat until stiff peaks.

Slowly melt your melted chocolate/butter into the yolks, whisking the whole time so that it doesn't cook the egg. When the chocolate/butter is totally mixed into the  yolks, stir in a spoonful of egg white. When that is mixed in, gently fold in the rest of the whites with your spatula until it's totally incorporated. Pour this mixture into your prepared spring form pan and put in your hot oven. Bake for 50 minutes.

Take the cooked cake out of the oven, run a clean knife around the outside edge and let cool completely in the spring form pan.



Serve with whatever you like - plain whipped cream, flavoured whipped cream, ice cream would be nice, berries, powdered sugar. This stuff is so good you can't go wrong.

Comments

  1. melissaMay 31, 2011 at 12:31 PM

    That looks sooo good! I am drooling right now looking at this picture. Can I have a piece?

    ReplyDelete
  2. Suzie RidlerMay 31, 2011 at 1:57 PM

    Excellent job! It's beautiful! Wish I could have tasted mine but I gave it away as a gift. My friends said that it remains moist for days. They lived on it before the movers came to pack away their stuff. I love your post and how you shared making it.

    ReplyDelete
  3. ErinMay 31, 2011 at 2:30 PM

    This looks amazing! I love chocolate, so this with the whip cream looks like pure heaven!

    ReplyDelete
  4. Jocie's MomMay 31, 2011 at 6:56 PM

    Ooh! I'll come help you eat it :)

    ReplyDelete
  5. Liz That Skinny Chick Can BakeMay 31, 2011 at 9:08 PM

    WOW! I agree with you about flourless chocolate cakes...I can resist any layer cake, but this is a whole different ball game. You did a fabulous job...I'm making this soon :)

    ReplyDelete

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