Friday October 24th 2014

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Dark and Decadent

Few disagree that chocolate is one of the most wonderful indulgences ever invented. And while one piece is amazing, an entire cake is bliss! Recipe blogger and photographer from House to Haus created a gooey, fudgy chocolate decadent guaranteed to make your tummy smile with an added bonus that few ingredients are required and the instructions are quite simple…plus how can anything made of chocolate not be scrumptious!

The Ingredients:

9 oz / 250g bittersweet or semisweet chocolate

8 tablespoons/115g unsalted butter

1/3 cup of sugar

4 large eggs, at room temperature, separated

2 tablespoons flour

pinch of salt

The Recipe:

Preheat then oven to 350ºF/180ºC. Butter a 9inch/23cm loaf pan and line the bottom with a strip of parchment paper.

In a double boiler, or bowl set over a pot of simmering water, melt the chocolate and butter together until smooth.

Remove from heat and stir in half of the sugar, the egg yolks and flour

Using a mixer, beat the egg whites and salt until soft peaks begin to form. Beat in the rest of the sugar and whip until the whites are smooth and hold their shape.

Use a rubber spatula to fold 1/3 of the egg whites until the chocolate mix. Once incorporated fold in the remaining egg whites just until the mixture is smooth and no white streaks are visible,

Scrape the batter into the loaf pan and bake for 35 minutes until the cake feels slightly firm in the center. Do not overbake.

Let the cake cool in the pan. It will collapse, don’t worry, it is supposed to, that’s what makes it fudgy and gooey. Let it cool to room temperature before serving.

PS. Visit House to Haus for the chef’s adorable anecdotes and photos.
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