Efrat's Notebook

Soft Sinking Chocolate Cake Draft

A flourless chocolate cake, soft and moist, that sinks a little after baking, which I cover with a chocolate cream.

  • Cook45 min
  • Total45 min
  • KashrutDairy

What you need

Amount:×1

Cake

Chocolate cream

How I make it

Cake

  1. Preheat the oven to 325°F (165°C). Grease the pan, or line it with parchment paper and grease the paper.

  2. Beat the egg whites in a stand mixer bowl until soft peaks form.

  3. Gradually add half the sugar and keep beating until stiff. Transfer to another bowl and keep in the fridge.

  4. Put the chocolate and butter in a microwave-safe bowl and heat on high for 20 seconds. Take out, stir, and repeat in 20-second bursts until the chocolate is completely melted.

  5. Or melt the chocolate and butter in a pot set over a pot of boiling water, stirring until smooth. Let cool slightly.

  6. Beat the yolks with the rest of the sugar in the mixer bowl until pale and fluffy.

  7. Fold in the melted chocolate.

  8. Fold in a third of the egg whites, then the rest.

  9. Pour into the pan and bake for about 45 minutes. Take out, let cool and unmold.

Chocolate cream

  1. Put the chocolate in a heatproof bowl.

  2. In a saucepan, bring the milk, cream and sugar to a boil. Wait a moment, then pour over the chocolate.

  3. Stir well with a spatula until smooth. Add the butter and whisk until it melts into the cream.

  4. Pour the cream over the cake while it is still warm and a little runny, or chill it and spread it on the cake cold.

What I've learned

  • If the cake cracks a little while baking, I don't worry about it.
  • You can flip the cake, since the bottom is smooth. I actually like the sunken top, especially with cream and whipped cream spread over it.

Source: ChefEf (chefef.com)