This is a very dense chocolate cake for chocolate maniacs and I am proud of this recipe. The outside is crispy and the inside is very moist. This cake has the best balance of sweetness and bitterness. It has an appealing smooth and melting texture.
Ingredients: 15-18 cm round cake tin ( I used a 15 cm one)
Cut the chocolate and butter into small pieces and put into a heatproof dish. Cover with cling film and microwave (at 500W for 2 minutes). After the mixture starts to melt, stir well. You don't have to worry about separation at this point!
Add 30 g of granulated sugar to the egg yolks and whip until fluffy.
Add Step 1 to 2 and stir well. Sift in the ○ ingredients and stir well.
Add 100g of granulated sugar in 3 batches and beat until soft peaks form.
Divide Step 4 into 2 batches and add a batch to Step 3 at a time. For the first batch, stir well and fold in the rest gently.
Pour the batter into a cake tin lined with baking paper and bake in the pre-heated oven to 170°C for about 30 to 40 minutes.
Note: The cake expands a lot right after baking! After leaving to rest overnight, it will sink about 5 cm. You will enjoy a crispy outside and moist inside delicious cake.
With less sugar: Use 70 g of sugar (for egg yolks) + 30 g (for egg whites) for a less sugar cake.
With Brandy: You can add brandy to the less sugar version. It'll be an adult spin!
Story Behind this Recipe
I wanted to make delicious chocolate cakes that would satisfy chocolate maniacs. After many trials, I finally made this delicious cake and my friends love it. They asked me to make this often now and I have made this multiple times.
You will never fail if you follow the quantity of this recipe. I am proud I finally reached the best recipe. The key to this recipe is to use plenty of cocoa powder. 1 whole cake / 1914 kcal, 1/8 slice / 240 kcal.