Not really having any time to make this on valentines day I gave it a go yesterday. I was intrigued by the lack of flour and the volume of chocolate which is about double what I would normally use in a chocolate cake. So here goes.
Baker Brothers ‘Get Out of Trouble’ Chocolate Cake!!!
- 250g Unsalted Butter
- 500g Very Good 70% Chocolate
- 250g Caster Sugar
- 10 Eggs Separated
This should fill a 9″ Round Deep springform cake tin. I only ever line the bottom with some grease proof paper. Cut a square of grease proof a bit bigger than the bottom of the tin, take the bottom out, turn it upside down, put the paper over the top, then clip the tin back on. This should give you a nice lined bottom to the tin with extra paper sticking out the bottom of the pan that makes it really easy to get the cake off and you don’t end up with the edge of the grease proof eating into the bottom of the cake.
Well there isn’t that much to this cake. You’ll want your oven at 180°C when you’re ready to get baking.
First step is to get the chocolate and butter melted. Do it how ever you want, over a pan of gently simmering water is typical. When it’s all melted (probably going to take a while, there is a lot of chocolate and butter to melt) take it off the heat and let it cool down. But if you have been gentle it shouldn’t really be hot anyway.
While the chocolate is melting you can beat the sugar and egg yolks together until they are very pale and fluffy, I’d use an electric mixer if I were you. Once lovely and light and fluffy pour the melted chocolate buttery goodness into the yolks and sugar and beat until smooth and glossy. Look at all that chocolate, you know it’s going to be good.
Whisk the egg whites to stiff peaks then gently fold into the chocolate mix with a metal spoon a bit at a time keeping as much of the air in as possible. It should look light and fluffy and chocolatey and lovely. Don’t be tempted to just dig in with a spoon and eat it all until you’re in a chocolatey, raw egg, sugary coma.
Now just pour this lovely mix into your tin and bang in the preheated oven for 30 to 40 minutes. Don’t worry if the middle is still gooey, this is what you want.
Try to let it cool down a bit and serve with a big dollop of cream.
It should be extremely rich and chocolatey, but ever so light, fluffy, gooey and melt in the mouth. Seriously what more do you want from a chocolate cake?