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Craggy Chocolate Cake

Photo: Craggy Chocolate Cake

TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 7 ounces/200 g 70 percent chocolate, chopped
  • 7 ounces/200 g butter, softened
  • 4 eggs, separated
  • 1 cup/200 g sugar
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      Directions

      Heat the oven to 375 degrees F. Line with parchment, grease, and flour an 8-inch/22 cm springform pan.

      Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue.

      Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake 50 minutes.

      Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. Serve with a drift of slightly sweetened whipped cream, flavored with vanilla, rum, or orange flower water.

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      5

      Newest Ratings and Reviews

      Read all 14 reviews

      • on February 14, 2013

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        Loved this easy to make cake, quick to put together. The only problem I encountered was that it burned slightly around the top edge. My pan was dark, so maybe I should have lowered the oven temp. Will try again.

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      • on September 21, 2012

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        This deceptively simple recipe using 4 ingredients makes the most impressive chocolate dessert I've ever tasted. I have nothing but praise for Laura Calder and this recipe. I have never made a better cake. This is not one to skimp on with super-market grade ingredients - use good butter (I used Lurpak and high-quality chocolate (I shaved a block of Callebaut semi-sweet 70% chocolate. Technique is also very important so be sure to follow the preparation steps exactly. It is also important that the egg-whites are folded in thoroughly (albeit gently. Simply superb.

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      • on June 14, 2012

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        This was by far one of the best cake recipes I've ever received via cooking channel/foodnetwork. The cake had a very decadent and rich brownie texture to it. It was easy and a pure delight to make. I heart Laura Caulder for bringing the masses simple French recipes that we would otherwise maybe never have found. I used Ghiradelli 60% chocolate chips and part of a Lindt %90 bar.

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