I used the Silverwood 23cm springform tin to make this divine chocloate cake - it's squigdy and yummy and makes a great afternoon cake or dinner dessert.
- 8 ounces dark chocolate (I use 72% cocoa content dark chocolate bars)
- 1 cup butter
- 3 tablespoons unsweetened natural cocoa powder, sifted
- ¼ cup strong brewed coffee
- 2 whole eggs
- 6 eggs, separated
- 1 cup sugar
- ½ teaspoon cream of tartar
Makes one 10-inch (23 cm) cake. Use the superb Silverwood loose-bottomed tin.
DIRECTIONS
- Cut the chocolate and the butter into pieces and place in a bowl. Melt in the microwave on medium power for 2 to 3 minutes. Stir in the cocoa until it is smooth.
- Beat 2 whole eggs and 6 egg yolks with the sugar until mixture is pale yellow and thick. This will take 3 to 4 minutes.
- Add the chocolate mixture and the coffee. Mix together slowly.
- In a separate bowl beat the 6 egg whites with the cream of tartar until they hold their shape but are still moist. This will take 2 to 3 minutes.
- Gently fold in ¼ of the egg whites into the chocolate mixture. Fold in the rest of the egg whites. Don’t worry about a few streaks of egg white in the batter.
- Gently pour the batter into a 10-inch springform pan lined with buttered parchment paper.
- Bake at 325 degrees for 40 minutes (some ovens may take longer). The cake is done when it is puffed, slightly cracked and no longer jiggling in the middle.
- Cool the cake in the pan on a wire rack for 10-15 minutes before removing it.
I like to serve mine with a dusting of icing sugar, whipped cream, and raspberries.