A little nonsense now and then, is cherished by the wisest men.
~ Roald Dahl
As promised, here is what remains of Ottolenghi’s chocolate fudge cake. The curved strokes you see on its surface were artfully crafted by a budding two year old artist who struck before we could stop him ;-)
Today has been saturated with cake, so much so that I can barely bring myself to type the word without feeling ill. Croquembouche. Banoffie pie. Oreo ice cream cake. Blackforest cake. Chocolate guinness cake. Pecan pie. Etc… (yes this isn’t even the full list).
They were all seriously good (or good-looking, for the ones I just did not have capacity to eat), but I do not, right this second, want cake of any description to come within an inch of me.
I can’t bring myself to taste this cocoa-topped twice baked fudgey cake, but I gather from all comments received tonight that the recipe is a keeper.
- Chocolate fudge cake
Adapted from Ottolenghi : The Cookbook
240g unsalted butter, cut into small* cubes
265g dark chocolate** (52% cocoa solids), cut into small* pieces
95g dark chocolate** (70% cocoa solids), cut into small* pieces
290g light muscovado sugar***
4 tablespoons water
5 large free range eggs, separated
a pinch of salt
cocoa powder for dusting
Preheat the oven to 170′C. Grease a 20cm springform cake tin and line the base and sides with baking parchment.
- Place the butter and both types of chocolate in a large heatproof bowl – it should be big enough to accomodate the entire mix. Put the brown sugar and water in a small saucepan, stir to mix, then bring to the boil over a medium heat. Pour the boiling syrup over the butter and chocolate and stir well until they have melted and you are left with a runny chocolate sauce*. Stir in the egg yolks, one at a time. Set aside until the mixture comes to room temperature.
- Put the egg whites and salt in a large bowl and whisk to a firm, but not too dry meringue. Using a rubber spatula or a large metal spoon, gently fold the meringue into the cooled chocolate mixture a third at a time. The whites should be fully incorporated but there is no harm if you see small bits of meringue in the mix.
- Pour 800g (about two-thirds) of the mixture into the prepared cake tin and level gently with a palette knife. Leave the rest of the batter for later. Place the cake in the oven and bake for about 40 minutes, until a skewer inserted in the centre comes out almost clean. Remove from the oven and leave to cool properly.
- Flatten the top of the cake with a palette knife. Don’t worry about breaking the crust. Pour the rest of the batter on top and level the surface again. Return to the oven and bake for 20 – 25 minutes. The cake should still have moist crumbs when checked with a skewer. Leave to cool completely before removing from the tin. Dust with cocoa powder and serve.
- The cake will keep, covered at room temperature for 4 days.
* Seriously, cut the butter and chocolate into small pieces, or the syrup won’t melt them (in which case – suspend the bowl over a saucepan of simmering water, and stir till it melts. It worked for me in the end).
** I used 250g Whittaker’s 50% chocolate, and approximately 110g 72% cocoa chocolate.
*** I used approximately 1 cup dark muscovado + just under 1/3 cup caster sugar.