Few things in life are more perfect than a good chocolate cake: a true life saver, problem solver and best friend. I’ve been making this chocolate cake for probably about 10 years, after coming across in a book about wine I guess. As I don’t happen to remember the exact name of the book, nor the author and have no idea about the whereabouts of the book right now, I hope the author will forgive me for not giving direct credit. No copyright infringement intended…
Ok, now that this is out-of-the-way, this chocolate cake is as universal as it gets. It great on its own, works incredibly well with all sorts of icing, ganaches and most of all ice creams! There was a point in life when I was so obsessed with it, that after a not entirely modest dinner and dessert I was making it at 2 a.m. just to enjoy it warm with vanilla ice cream. Did I feel a bit crazy making chocolate cake at 2 a.m.? A bit… Was it worth it? Absolutely! Don’t really know why I don’t do it anymore…
One of the best things about this cake is that if you are really efficient in the kitchen you can actually make, bake and start enjoying within an hour! For the party a couple of weeks ago I’ve made it with very vanilla ganache something one must try once in a lifetime, so without further due, the recipe:
300g dark chocolate
70 g flour
160 g unsalted butter
pinch of salt
Process: melt the chocolate with butter in a heat proof bowl over simmering water together with butter (down let the water touch the bowl). Add the sugar and mix over the simmering water until all the sugar is dissolved, remove from the simmering water and set aside to cool down a bit. Separate the egg yolks from the whites. When chocolate mixture has cooled down a bit, mix a few spoons into the egg yolks, one at a time to temper and prevent the yolks from scrambling. Then mix all the yolks into the chocolate mixture, followed by the flour, a bit at the time to avoid lumps. Set aside.
Add a pinch of salt to the egg whites and beat them to stiff peaks, then incorporate them into the chocolate mixture in 3 parts. Fold them in gently, this affects the texture of the cake. Pour the batter into lightly buttered form and bake in 180°C oven for 30-40 minutes.
Vanilla chocolate ganache
2 vanilla pods
200g white chocolate
Process: split the vanilla pods, scrape the beans out and add to the milk, bring to boil slowly and set aside for 1 hour to rest, covered. Chop the chocolate, bring the cream back to boil and pour through the sieve on top of the chocolate. Using a hand blender mix until homogenous. The add the cold butter cut in small cubes, and blend in. Place in the fridge for an hour or so to set to the consistency you need. Spread some of the vanilla ganache on top of the cake (either whole, or cut in smaller pieces). Don’t forget to really really enjoy!