Imported from Instagram
The Best Chocolate Cake in the World
Chocolate cake with a moist base, an ultra-creamy middle layer, and a crisp crust on top. The batter is partially baked, cooled, and finished with the remaining mixture to create the different textures.
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Ingredients
- 200 g Butter
- 200 g 70% cocoa chocolate
- 30 g All-purpose flour
- 30 g Cocoa powder
- 220 g Sugar (Use half with the egg yolks and gradually add the remainder to the egg whites.)
- 6 Eggs (Separate the egg whites from the yolks.)
- Salt (To taste; add to the egg whites while preparing the meringue.)
Steps
- 1
Melt the chocolate and butter together in a double boiler, stirring until very smooth. Set aside.
- 2
In two bowls, separate the egg whites from the yolks of the six eggs.
- 3
In the bowl with the yolks, add half the sugar and beat until the mixture becomes pale.
- 4
Add the all-purpose flour and cocoa powder to the yolk mixture. Mix well.
- 5
Add the melted chocolate and butter to the yolk mixture. Stir until smooth and set aside.
- 6
Place the egg whites in a stand mixer and begin beating on low speed. Add the salt.
- 7
Gradually add the remaining sugar to the egg whites while continuing to beat, until a meringue forms.
- 8
Add one-third of the meringue to the bowl with the chocolate batter and fold gently.
- 9
Gently fold in the remaining two-thirds of the meringue until well combined.
- 10
Grease a pan and pour two-thirds of the batter into it.
- 11
Place the pan in an oven preheated to 180 °C and bake for 20 minutes.
- 12
While the first portion is baking, refrigerate the remaining third of the batter.
- 13
Remove the cake from the oven and let it cool.
- 14
Spread the remaining batter, which was refrigerated, over the cooled cake.
- 15
Return the cake to the oven at 180 °C and bake for another 10 minutes, until a crust forms on top.
Notes
The source does not specify the pan size or an exact cooling time before adding the second layer; wait long enough for the cake to cool before spreading the reserved batter.
Nutrition per serving
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