This is, I believe, the World’s best chocolate cake recipe. Unfortunately though, I didn’t come up with it!
That’s not to say I didn’t try. Rarely do I follow a recipe without making some kind of tweak, and tweak I did, but couldn’t improve this recipe from its original greatness. Originally called “Easy Rich Chocolate Cake” and found in River Cottage: Everyday, surely this is the greatest chocolate cake in the world – it’s made of little more than chocolate and butter, after all, and there’s nothing wrong with that.
Still, my variants – a cherry and a coffee variant – weren’t bad, (hence I’ve included them below), just that they can’t match the original in its chewy, chocolaty simplicity. My photograph hardly does it justice.
The chocolate I used in preparing this cake was Hotel Chocolat’s 80% Dark Organic Hacienda iara Purist bar (try saying that after a few beers), but any good quality dark chocolate will do – just steer clear of the cheap sugary brands.
Recipe: World’s Best Chocolate Cake
Rich and dark, this cake is a chocolate lover’s heaven.
- 250g (8oz) dark chocolate, at least 70% cocoa solids, broken into chunks
- 250g (8oz) unsalted butter, cut into cubes
- 200g Caster Sugar
- 4 medium eggs, separated
- 50g (1/2 cup) plain flour
- 50g (1/2 cup) ground almonds
- Start by pre-heating your oven to 170 degrees c (340 f), and grease a 23cm (9 inch) spring form cake tin, lining the base with baking parchment.
- Next, put your butter and chocolate in a heat proof bowl over a pan of water on a low heat. Stir occasionally until melted.
- Meanwhile, whisk your egg whites until they hold firm peaks. In a separate bowl whisk your yolks with sugar. When the chocolate is melted, drizzle this into the yolk mixture while whisking. Finally, fold in the flour / almond mix.
- The next step is to incorporate your egg whites. Begin by adding stirring spoon of the white to the chocolate mix, then fold in the remainder with as gentle a touch as possible.
- Pour the cake mixture into the tin, and put into your oven for about 30 minutes or until it is almost set. Cooking it a little longer to be sure doesn’t seem to hurt any, but it does give a slightly different end result.
Variation 1: Stir a large tablespoon of cherry jam into your chocolate mixture. If doing this, skip about 25g of the butter.
Variation 2: Stir 1 tsp of instant coffee into the molten chocolate. If doing this, keep the cocoa percentage of the chocolate at 70%, not higher.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)