Decadent Ooey Gooey Chocolate Cake
March 4, 2013 10 Comments
There’s one thing I can be sure of when asking Solal what he wants for his birthday: it’s going to include a chocolate dessert. No chocolate? Not a real birthday. Solal turned 24 two weeks ago but we were not able to celebrate until this weekend. I made him a nice lunch and bake this decadent ooey gooey chocolate cake for dessert.
Oh boy, this cake was decadent indeed. The decadent kind you eat only for birthdays, once a year. Yes, I’m not gonna lie. This dessert is absolutely not healthy – at all. But the thing is, it’s absolutely delicious. Like I-have-no-control-over-it delicious. Can you tell? Once you taste one bite, you’ll just end up devouring the rest of your slice like a beast. And maybe even go for seconds. Given the ingredients and their quantity, I definitively felt a bit guilty. And frankly, I hesitated before posting this recipe because Not Enough Cinnamon is supposed to be a healthy food blog. But I figured that eating a piece of deliciousness every 6 months or so is not going to kill me or ruin my health, as long as I go back to my healthy routine after that meal. Don’t you agree? I believe that ‘eating everything, in moderation’ is a great motto to live by!
Recipe from the cookbook 'Chocolat: The Chocolate Bible', from Le Cordon Bleu
- 200 g (about 7 oz) good quality dark chocolate
- 150 g (2/3 cup) unsalted butter
- 6 eggs
- 300 g (1.5 cups) brown sugar
- 95 g (3/4 cup) flour, sifted
- 1 tbsp coffee extract (I used extra strong coffee made with instant coffee)
- Preheat the oven to 320F. Butter a round 2.5-litre gratin or baking dish (I used a cheesecake tin).
- Coarsely chop the chocolate, combine with the unsalted butter and melt over a bain-marie. Remove from heat and stir until smooth.
- Separate the yolks and whites of 3 eggs. Place the 3 yolks and the remaining whole eggs in a bowl; add 250 g (1 1/4 cups) of the sugar and beat until pale yellow and creamy. In a separate bowl, whisk the 3 egg whites, gradually adding the remaining sugar (50g/ 1/4 cup), until the whites are smooth and shiny and stiff peaks form.
- Stir the melted chocolate-butter mixture carefully into the egg yolk-sugar mixture. Whisk in 1/3 of the egg whites to lighten the mixture and gently fold in the remainder. Add the sifted flour and coffee extract. Pour the batter into the gratin dish.
- Prepare a roasting pan large enough to hold the gratin dish and add hot water to come halfway up the sides. Place the gratin dish in the pan, transfer to the oven and bake for 30-35 minutes, or until only the center of the cake wobbles. Remove from the oven; cool slightly before serving. (I actually recommend serving it a few hours after cooling and even the next day if possible)
This cake is even better the next day.