Double-baked chocolate cake

desserts Baking sweet bake
Total: 1 hr 5 min. | Active: 30 min.
vegetarian, gluten-free

This double-baked chocolate cake with a semi-liquid topping is an absolute dream. Super creamy and decadently chocolatey, it looks elaborate at first glance, but it can be whipped up in no time. Melt, mix, mix again and enjoy. Your guests will be impressed when you slice it and the gooey centre spreads across the plate. It also tastes divine the next day after a night in the fridge, like a giant chocolate truffle.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 12 pieces

Chocolate mixture
200 g butter, cut into pieces
200 g dark chocolate, finely chopped
60 g cocoa powder
1 pinch salt
Egg yolk mixture
7  fresh egg yolks
160 g sugar
Beaten egg whites
7  fresh egg whites
1 pinch salt
100 g sugar

How it's done

Chocolate mixture

Melt the butter and chocolate in a pan over a low heat. Sift in the cocoa powder, add the salt, stir until smooth.

Egg yolk mixture

Using the whisk on a mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until the mixture is foamy. Stir in the chocolate mixture.

Beaten egg whites

Beat the egg whites with the salt until stiff. Gradually add the sugar, beat briefly until the egg whites turn glossy. Using a spatula, carefully fold the beaten egg whites into the chocolate mixture. Transfer two thirds of the mixture to the prepared tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove, leave the cake to cool on a rack. Spread the remaining mixture over the cake.

To finish baking

Approx. 10 mins. in the centre of an oven preheated to 180 °C.

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