The Best Chocolate Cake In The Universe!
The cake is rich, moist and very fluffy – just like a French Souffle only without the stress. The Wife came up with this amazing recipe for Chocolate Cake for a recent Sunday Supper – it was a massive hit and all the guests couldn’t get enough! This simple rustic recipe revolves entirely on the supreme quality of the ingredients you’re using.
We used some Valrhona Dark Chocolate, which is a super premium French chocolate; we used Kerrygold Butter, premium Irish butter from grass-fed cows; Organic free-range eggs and Organic sugar. The perfect accompaniment for this delicious chocolate cake is a nice dollop of Homemade Vanilla Whipped Cream – also a recipe from my Wife. Making your own whipped cream is super simple and easy, takes less than 5 minutes, and tastes a million times better than anything you will get out of a can and is way better for you than anything in a can.
We have in the past doubled the recipe putting it into an 8 inch round dish and baked it for around 45-50 minutes; it serves 10 as a perfect little dessert after a large meal.
- 3.5 oz Dark Chocolate (70% Cacao)
- 7 tbs. Unsalted Organic Butter, grass-fed cows
- ½ cup Sugar, granulated, organic
- 2 Free-Range Organic Eggs, separated
- 1 Egg White, organic, free-range
- Preheat oven to 375 and butter & flour a high-walled 4 inch round oven dish (may want to also line with parchment paper for easier cleanup)
- Slowly melt chocolate over double boiler
- Once melted add butter little by little, stirring constantly until smooth then set aside
- In separate bowl whisk together the egg yolks with ¼ cup of sugar until pale and thickened – called blanchear in the French kitchen – should take 5 minutes
- In another bowl or stand-mixer whisk the egg whites into soft peaks (4-5 minutes)
- Then add ¼ cup sugar to egg whites and whisk on high until a meringue is formed (approximately another 3-5 minutes)
- Slowly start stirring in the melted chocolate to the egg yolks; a spoonful at a time at first as you want to temper the eggs and avoid scrambling them
- Add ¼ of the whipped egg whites to the chocolate mixture and stir to incorporate
- Add the remainder of whipped egg whites to chocolate and gently stir to fully incorporate; you don’t want to over mix it and lose the fluffiness of the egg whites
- Pour chocolate batter into baking dish and place in center of oven and cook for approximately 35 minutes. Start checking after 25 minutes by using fork test to tell doneness (fork should come out mostly clean)
- Remove from oven and let rest for 10 minutes at least, cake will start to settle and the top will crack and get craggily.
- Serve while still warm and to gild the lilly add a nice dollop of Homemade Whipped Cream over the top at the last moment!