No matter what it is that we do, when we do something that we love, or are passionate about we do it in a sort of holic manner. When we work, we are workaholics. When we shop, we are shopaholics. When we drink… well! You guys get the jist!
Last night, as well as a huuuge dinner I (of course) had to have a chocolate cake as well! Instead for going for the traditional chocolate cake, I thought I would go for a more chocoholic version, meaning a fudgy, sticky, chocolatey cake.
More after the jump!
So to start this little guy (or big guy, really) off, you’re going to need:
6 eggs,
100 grams of unsalted butter plus a smudge more for the pan,
100 grams of brown sugar,
200 grams of bittersweet or semisweet chocolate, finely chopped
half a cup of coffee,
a teensy bit of confectioner’s sugar,
and a 9 inch baking pan.
So, firstly, you’re going to preheat your oven to about 150 degrees Celsius.In a microwavable bowl, you’re going to put the butter and your chocolate, both chopped into smaller slices.
You’re then going to pour in your hot coffee to give it that extra kick, and microwave the bowl in 30-second increments. Make sure that you stir between each increment until the mixture is completely melted.
Oh sweet Jesus!
Set it aside and let it cool for several minutes and in the meantime, you butter-up your 9 inch pan real gooood.
While you’re waiting for your buttery-chocolate mixture to let of some steem and cool down (see what i did there?), let me entertain you!
Hey, by the way, did I ever tell you the joke about the butter…? No? Well I better not tell you because you might just…Spread it.
Voila! Time is up! Or time to get a’crackin!
In 2 separate bowls, separate your eggs into egg whites and egg yolks. Whisk in the egg yolks into the cooled chocolate butter mixture until thoroughly combined.
Next, you’re going to take the bowl in which you placed your egg whites and whisk em up. If you have a hand mixer, this makes it a lot easier, but if not, do not fret! It gives you a great arm workout.
As you are whisking or beating away, gradually add the sugar as you can just see hints of the stiff peaks and keep whisking until you get a stiff consistency, somewhat similar like in the photo below.
Slowly fold half of the stiff egg whites into the chocolate mixture. Fold it in slowly to make sure it is fully combined. Once it is combined, fold in the remaining egg whites.
Pour the perfectly combined batter into your perfectly buttered pan, and smooth over the top with a spatula.
Bake the cake at 150 degrees Celsius for around 45 – 50 minutes, until an inserted skewer comes out almost clean.
Let it cool completely on a wire rack and once it is fully cooled or until it stops steeming out, dust it with confectioners’ sugar.
Serve up, preferably with a scoop of vanilla ice cream and enjoy!
Love,
Juliana