Now one of my biggest guilty pleasures is definitely chocolate! Out of all treats, candy, desserts & naughty goodness I will always pick something chocolaty over anything else. A little while back for my brothers pre-wedding lunch, for the dessert my dad decided to bake a couple of cakes. One of them, hooray, was a chocolate cake! Now let me tell you, this was not just your average chocolate cake. This was one helluva dee-lish-uss chocolate cake!
Ever since I introduced my dad to (one of my favourite chefs) Ottolenghi he has been as ‘obsessed’ with his cookbooks as I am! So it wasn’t a huge surprise that this incredible chocolate cake recipe came from Ottolenghi; The Cookbook (link).
Why I loved this cake? Well for starters, Yotam Ottolenghi seems to think there is no such thing as too much chocolate in a cake and I have to say I agree. This does mean that this cake is not for the faint-hearted, it is rather rich and indulgent. The main ingredients are pretty much; chocolate, chocolate, some more chocolate and then oh let’s not forget plenty of butter and sugar! But hey if you are going to treat yourself, you may as well do it properly! Because there is no flour in this cake it actually makes it gluten-free – that almost makes it sound healthier don’t you think?
Anyway, the cake is baked in two stages which means the bottom layer is a bit like a heavy baked chocolate mousse cake and the top layer is more like a gooey brownie batter. When my dad made this cake he gave us all the warning; “it’s very rich, you can probably only eat a small piece”. So we followed his advice but when our small piece was gone, we continued to go back for seconds, and maybe even thirds. I don’t know how I did it – but it was just so delicious; I couldn’t stop!
A few weeks back it was my friend’s birthday and I wanted to bake a cake that would feed at least 15-20 people and immediately this cake sprung to mind. The cake was a huge success so I decided the recipe was blog-worthy and had to be shared. You can thank me later…..
Ottolenghi’s Chocolate Fudge Cake
240g unsalted butter, cut into small cubes
265g dark chocolate (52% cocoa), chopped into small pieces*
95g dark chocolate (70% cocoa), chopped into small pieces*
290g light muscovado sugar
4 tablespoons water
5 large eggs, separated
pinch of salt
cocoa powder for dusting
Preheat your oven to 170°C (350°F) and butter a 20cm (8″) spring form pan and line the bottom and sides with parchment/baking paper.
In a large heat proof bowl, combine the chopped chocolates and butter.
Combine the muscovado sugar and water in a small sauce pan and bring to a boil over medium heat, stirring frequently. Pour the boiling syrup over the chocolate and butter and stir until they have melted. *If you ignored the “chopped into small pieces” instructions, insert another step; melt mixture further over a double boiler until smooth…
Add the egg yolks, one at a time, to the chocolate mixture and then set the bowl aside until the mixture comes to room temperature.
In a large bowl, beat the egg whites and salt to a firm but not dry meringue. Using a rubber spatula, fold a third of the meringue into the chocolate mixture. Once combined, add another third, fold and then fold in the remaining third until just combined.
Pour 2/3rds of the batter into your prepared pan (about 800g, reserving the remaining batter for later) and bake for 40 minutes, or until a skewer inserted comes out clean. Remove the cake from the oven and leave it on a wire rack to cool completely. Flatten the cake with an offset spatula. Don’t worry about breaking the surface crust and pour the rest of the batter on top. Level the surface again. Return the cake to the oven and bake for a further 20-25 minutes. When tested with a skewer the cake should have a few moist crumbs clinging to it.
Allow to cool completely in the spring form pan before attempting to unmould it.
Dust with cocoa powder before serving & I added a few little raspberries too finish it off!
Oh and if you want to try making this cake, but can’t be bothered baking it twice, you can just bake the entire cake as is. It will still be great!
Cooking notes: Make this cake and you will make yourself and anyone around you happy. It will keep for a couple of days.
You’re welcome ;) ENJOY!