Yep! It’s been a while but here it is again. Vicky’s chocolate cake, hard on the outside softer inside. Repeat recipe, repeat success. I, once more, baked it a bit longer than recommended because I just can’t bring myself to taking the pan out of the oven when the toothpick comes out sticky. I promise I will next time. The good news is that even if it’s not runny soft but just soft, it’s still good. Since last time I made this recipe I equipped myself with two 9 inch silicone pans and, oh, the bliss! No, greasing, not cocoa powder or flour, and no stickiness either.
- 200 grams chocolate
- 4 eggs, whites separated from yolks
- 150 grams sugar
- 125 ml heavy cream
- zest from 2 oranges and 1 lemon
- 75 grams all purpose flour
- confectioner sugar for decoration
How to make: Melt the chocolate in the microwave oven. Beat the egg yolks with half the sugar until the mix becomes white. Add the heavy cream, zest, melted chocolate and flour. Mix well. In another container, beat the egg whites until they form soft peaks. Add remaining sugar and continue beating until the mix becomes thick and stiff. Do not overbeat or the meringue will become watery and end up in the trash. “Fold” the meringue into the chocolate mix one spoonful at a time, gently. Pour the mix in a 24-30cm (9- inches) silicone pan. Cook in pre-heated oven, 390 F – 200 C, for 20 minutes. The cake is ready when you stick a toothpick and it comes out with some crumbles attached. So, check early!