4 December 2017

Decadent chocolate cake

It's that time of the year again when the inhibitions are low and everyone is looking to skip some rules in their diet.

For me Christmas is a tricky time of the year. The star of the season is food, and for someone with strong allergies to most of the typical Christmas stuff I need to find my way around, so I can also indulge with the rest of the family and friends.

So I make my own version of things. My own cake, my own biscuits and my own Three kings bread (the most typical Christmas sweet in Spain, eaten on the 5th and 6th of January).

But let's be honest, the king of desserts is chocolate, and there is nothing as tempting as a chocolate cake. And if you add and adult undertone such as the darkest of chocolates, some alcohol and some fresh berries in the mix, it's simply irresistible.

This is one of my favourite cakes to make for friends birthdays (they other will be carrot cake, which is still a recipe to come), and so far I haven't heard anyone saying they don't like it (maybe they are too polite...?). Just have a go and test for yourself, this can be your Christmas secret weapon.

Makes 10 servings

  • 150 gr flour shifted
  • 140 gr unsalted butter, soft
  • 115 gr soft brown sugar
  • 5 eggs, separated
  • 1 tsp rum essence (skip for a kid's friendly version)
  • 75 gr dark chocolate (the darker the better)
  • Butter and extra flour for greasing and dusting the cake tin.
Topping and icing:
  • 3 Tbsp raspberry marmalade
  • 75 gr dark chocolate (again, the darker the better)
  • 200 ml double cream
  • Some raspberries for decoration
  • Whipped cream to serve
Preheat the oven to 180ยบ C. Grease and dust a 20 cm cake tin, ad then line the base with greaseproof paper.

Use your preferred method to melt the chocolate, either in the microwave or in a bowl over boiling water. Stir occasionally and be careful not to burn it. Let it cool.

Beat the butter with the sugar in a bowl until is light and fluffy. Add the vanilla extract and the egg yolks. Fold in the shifted flour. Add the melted chocolate. 

In a separate bowl whisk the egg whites until they form soft peaks. Add a couple of tablespoons of the chocolate mixture into the egg whites and fold gently. Keep adding tablespoons of the chocolate and folding until everything is mixed.

Pour into the prepared tin, level and put into the oven. Bake for around 40 minutes or until a knife comes out clean.

Take the cake out and leave it to cool. After a few minutes take it out of the tin and cool in a wire rack.

For the topping, warm the marmalade in a pan and brush the top of the cake. While the marmalade is setting heat the cream in a pan (I actually used the same one, since a bit of raspberry flavour in the chocolate is not a problem for me). Heat until the cream is about to boil and reduce the fire to a minimum (or even just residual heat). Add the chocolate into pieces and stir until it melts and creates a creamy paste. Do not let it boil or the chocolate will burn. Cool for around 5 minutes, and then pour into the middle of the cake. Spread it gently over the cake so it falls over the sides, add some raspberries for decoration and leave to set. You can put it in the fridge after a while. Once set, dust with some sugar powder for decoration.

To serve I suggest adding some whipped cream on the side and some more fresh raspberries (maybe because I really like both). And to drink I actually had a glass of cold milk, the cake was to tasty to mix with coffee or tea, and hot chocolate will be going over board, but maybe a glass of spiced rum over ice is not a bad idea...

Nutrition Facts
Servings: 10
Amount per serving
% Daily Value*
Total Fat 27.2g35%
Saturated Fat 16g80%
Cholesterol 140mg47%
Sodium 50mg2%
Total Carbohydrate 34.6g13%
Dietary Fiber 2.2g8%
Total Sugars 18.6g
Protein 6g
Vitamin D 18mcg91%
Calcium 49mg4%
Iron 3mg17%
Potassium 76mg2%

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