This recipe came from Moof:
This cake looked impressively evil, and it was. It's not so much a chocolatey cake as a cakey chocolate. As an interesting variation, try using 200g of plain chocolate and 75g of Green and Black's Organic Maya Gold chocolate, which can be bought in Sainsburys and UK health food stores, in which case only use 1 tsp of vanilla essence. You could also glaze it with a little melted marmalade or raspberry jam as soon as it comes out of the oven. Source: 500 Fabulous Cakes and Bakes, Ted Smart.
Makes one 24cm/9.5in round cake.
- 6tbsp caster sugar
- 275g/10oz plain chocolate, chopped
- 175g/6oz unsalted butter cut into pieces
- 10ml/2tsp vanilla essence
- 5 eggs, separated
- 50g/2oz flour, sifted
- pinch of salt
- icing sugar, for dusting
- Preheat the oven to 160°C/325°F/Gas Mark 3. Grease a springform baking tin, sprinkle it with sugar, and tap out the excess.
- Place the chocolate, butter, and half of the sugar in a heavy-bottomed saucepan, and cook over a low heat until melted. Remove from the heat, stir in the vanilla essence, and leave to cool a bit.
- Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour.
- Beat the egg whites with the pinch of salt until soft peaks form. sprinkle over the remaining sugar and beat until stiff and glossy. Beat one-third of the whites into the chocolate mixture, and fold the rest in.
- Pour the mixture into the tin and tap it gently to remove any air bubbles.
- Bake the cake for 35-45 minutes until well risen and the top springs back when touched lightly. Transfer to a wire rack, remove the sides of the tin and leave to cool. Remove the bottom of the tin, dust the cake with icing sugar and serve.