This Chocolate cake recipe ticks all the boxes, it’s Gluten Free but doesn’t use any hard to find ingredients, quick and easy to make and delicious. As you can see from the pictures here, I recently made it for Easter and Easter’d it up by simply throwing some mini chocolate eggs on the top.
It would be just as easy to adapt for any other occasion such as Christmas or a Birthday, other easy but effective adaptations you can make are using a flavoured chocolate instead of plain, I like it with the Dark Chocolate with Ginger that you can find in most UK supermarkets but this is an area where you cant really go too wrong by experimenting with any other Chocolate available.
The recipe is super easy to follow, the only two processes you might have trouble with are separating the Eggs and melting the Chocolate. I find the easiest way to separate Eggs using your hands. Have the two mixing bowls you are going to use ready, crack the egg into your hands and then keep passing it from one hand to the other. Each time you do so some of the Egg White will leak through your hands into the bowl below until you are left with just the Yolk, which you can then put into the appropriate bowl.
To melt the Chocolate you will need a small pan and a heatproof bowl that fits tightly into the pan leaving enough space between the bottom of the bowl and the pan for a little water. You don’t want the water to touch the bowl at all, bring the water to the boil, while you are waiting for it to boil break the Chocolate until small even sized pieces. Once the water is boiling turn the heat right off and place the bowl with the Chocolate in it in the pan and stir it until it is melted.
Its very important not to over heat Chocolate as it will split but the method described above has a hundred percent success rate for me.
- 250 grams of Dark (50% Cocoa Solids or above) Chocolate
- 125 grams of unsalted butter (softened)
- 6 medium eggs (2 whole, 4 separated)
- 175 grams caster sugar (75g for yolk mixture, 100g for whites)
- 1 teaspoon vanilla extract
- 125 grams dark chocolate
- 250 ml double cream
- 1 teaspoon vanilla extract
- Preheat the oven to 180°C.
- Line the bottom of a 23cm springform cake tin with baking paper.
- Melt the 250g chocolate and then set aside to cool slightly.
- Whisk the 4 egg whites until firm, then gradually add 100g of the sugar and whisk until the whites are holding their shape and peak gleamingly – but not stiff.
- Whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites – add a large spoonful and stir well – and then gently fold in the rest of the whisked whites.
- Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is firm to the touch.
- Cool the cake in its tin on a wire rack; the middle will sink as it cools and the sides will crack a little.
- To finish the cake, carefully remove it from the tin and place it on a plate.
- Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula.