Matilda Would LOVE This Chocolate Cake
Can you picture the scene? Matilda sneaking into the kitchen, peering over the counter at this pretty chocolate cake. One bite and she wouldn't be able to control herself…but let’s be real, I wouldn’t be able to either and I’m sure all chocolate lovers can relate.
It starts with a chocolate and butter base amped up by egg yolks and sugar. Then airy, billowy meringue made from the egg whites gets gently folded in to lighten up the texture. The result after baking is an almost mousse-like cake that maintains maximum chocolate decadence.
While it looks fancy, the method itself is straightforward. As long as you take care when folding to preserve that meringue volume, you really can’t go wrong. The optional addition of flour adds structure but isn’t strictly necessary.
This cake keeps well for several days stored at room temp or chilled. You can make it 1-2 days ahead when entertaining so there’s one less thing to worry about. It’s rich, intense, and impressive enough to serve for any special occasion. But the holidays were made for chocolate desserts like this!
Ingredients:
7 oz (200g) high-quality dark chocolate
7 oz (200g) unsalted butter
1 cup (200g) granulated sugar
5 large eggs, yolks and whites separated
1 tablespoon all-purpose flour (optional)
Cooking Steps:
Preheat Oven and Prepare Pan: Preheat oven to 350°F. Grease a springform pan and line with parchment paper.
Melt Chocolate and Butter: Melt together over a double boiler until smooth. Let cool slightly.
Mix in Egg Yolks and Sugar: Mix egg yolks and half the sugar into chocolate-butter mixture until combined.
Whip Meringue: Whip egg whites and remaining sugar until stiff peaks form. The key is to use clean, grease-free utensils and bowls, ensure the sugar is fully dissolved, and that the egg whites are beaten to stiff, glossy peaks.
Fold Batters: Gently fold meringue into chocolate batter in batches. . Whipping the egg whites into a meringue and then folding them into the chocolate batter helps to incorporate air, making the cake less dense.
Add Flour: If using flour, fold gently into batter.
Bake 25-30 Minutes: Bake until set but still slightly wiggly in the center.
Cool and Serve: Cool completely before removing from pan. Serve at room temp or chilled.
Let them eat cake! But no need to be as sneaky as Matilda. This cake is meant for sharing and guaranteed to impress. Try it and let me know what you think. I have a feeling it'll earn a permanent place in your dessert rotation. :)