I’m not really a chocolate cake addict! I’m just exploring the subtle differences in taste and texture that can be found in the hundreds and thousands of chocolate cake recipes out there!
This particular one is incredible. It’s a combination of a chocolate brownie and a chocolate cake. I’ve used Green & Black’s Maya chocolate, which has orange and spice undertones that gives a lift to the dark chocolate taste.
It can be eaten warm or cold and is delicious with some double cream, custard or ice cream. Totally decadent! (Did I say addictive?)
- 175g unsalted butter, plus extra for greasing
- 225g dark chocolate, broken into pieces
- 200g caster sugar
- 3 medium eggs, separated
- 65g plain flour
- 50g chopped pecan nuts
- Heat oven to gas mark 4.
- Butter a 20 cm cake tin and line with greaseproof paper.
- Place 175g of the chocolate (keep 50gm aside), plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally.
- Leave to cool.
- Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining 50g of chocolate.
- Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
- Pour into the prepared tin and bake in the centre of the oven for about 50 minutes until crusty on top.
- Leave to cool, then run a knife around the sides and remove from the tin.
- Dust with icing sugar and serve warm or cold with custard, ice cream or cream.