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Chocolate Cream Cake

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Celebratory Chocolate Desserts

Photo: Chocolate Cream Cake

TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: 45 min
Cook: 1 hr
 
YIELD: 10 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup/100 g sugar, more to taste
  • 1 cup/250 ml heavy cream, chilled
  • Gold leaf, optional
  • Whipped heavy cream, slightly sweetened, for serving
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Directions

Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.

Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.

Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.

Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.

In a separate bowl, whip the cream into peaks.

Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.

Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

Notes

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

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Newest Ratings and Reviews

Read all 8 reviews

  • on April 30, 2013

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    amazing. this is my second time making this. the texture is super great :

    make sure you let it cool and set after you take it out of the cake pan though. i noticed the condensation from the cake pan was making my cake a little too... mushy? but after it cooled the texture was like fluffy fudge (if that makes any sense

    it was a lot of work but WELL worth the effort (and clean up!

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  • on January 01, 2013

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    Do not waste your time with this recipe. I repeat, do not waste your time.

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  • on December 14, 2012

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    The final product tasted very good and the texture was light, but it was not at all what I expected after watching Laura make the cake on TV. Her cake rose quite a bit after baking, which would give it a lighter texture. I used Trader Joe's 72% dark chocolate and the consistency of the chocolate changed as it melted and thickened (I think it began to seize - so I took it off the bain-marie to allow the chocolate to melt more slowly. However, that made it a lot harder to fold the chocolate into the egg mixture without deflating most of the air out of it.

    I am wondering if the seizing was more likely due to the ratio of liquid to chocolate in that recipe, or the %cocoa solids. I hope that whomever doubled the recipe kept the right proportions.

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