Nothing says romance like chocolate, strawberries and cream does it? What if I told you that today's recipe looks and tastes so decadent but only requires four ingredients and that there is no flour or nuts of any kind used in this recipe?
I have to say that that for the number of ingredients and amount of time and effort it takes to make this chocolate cake, it is truly one of the yummiest chocolate cakes I have ever eaten!
With Valentine's Day just around the corner, I thought the timing couldn't be more perfect to share it with you!
Please use a good quality milk chocolate - good quality baking chocolate gives a better flavor that "ready to eat" milk chocolate
NEVER let your chocolate come into contact with water as it will seize and be a total waste, so it is really important to make your hands and your baking tools do not have any water on them while handling the chocolate
Keep your eggs cold because this helps to keep the egg whites more stable during the whipping process. Just take your eggs straight out of the fridge and get to work
When separating your eggs, ensure that NONE of the egg yolk falls into the egg white because otherwise your egg whites will not rise. A little trick I have used in the past is to use a bit of the egg shell to scoop up the yolk right out but if that doesn't work you'll have to start again with fresh egg whites
The strawberries and cream really "lighten" the overall feel of this dessert and add make for a delightful compliment of flavors.
Best served cold - it has a rich, velvety consistency
I could also envision this cake with a lovely chocolate ganache or strawberry mousse layer or something like that but the whole idea of this recipe is making something amazing with minimal ingredients in the shortest amount of time. Honestly, every time I have made this I have received nothing but compliments and requests for the recipe.
WATCH MY VIDEO DEMONSTRATION HERE
YOU WILL NEED
400g | 14 ounces (usually 2 full blocks) good quality baking milk chocolate roughly broken.
4-5 heaped tablespoons thickened or double cream
3/4 of a cup chopped strawberries
Fresh mint leaves (optional)
Preheat your oven to 180°C/350°F and grease and line with baking paper a 21cm/8" loose bottom cake pan.
Place your broken chocolate into a perfectly clean and dry large glass bowl and melt chocolate on medium for 1 minute. Remove and stir, if it has not melted completely place back in the microwave and heat in bursts of 20-30 seconds until melted - ensure you stir through each time so that you do not accidentally burn the chocolate. Once melted set aside.
In another clean, large bowl add all your egg whites, keeping all your yolks in a separate bowl. Whip your egg whites until stiff with an electric hand beater and set aside.
Take your slightly cooled chocolate and add your egg yolks and one spoonful of the egg whites and mix together until completely combined and no yolk is visible.
Add a quarter of the whipped egg whites to the chocolate and FOLD IN.
Once the egg white is completely folded in, repeat another three times until all the egg white is folded in.
Gently pour the cake batter into your pan and then tap 3-4 times to bring any air bubbles up to the surface.
Bake for 25-35 minutes or until the cake is "set". Because this is not a traditional flour cake you may see a little residue on your skewer when it is done however it should be firm to the touch when it is done.
Allow to cool completely - it will deflate and a "hollow" will come in the center.
Add the thickened cream to the top of the cake and spread evenly.
Add the chopped strawberries and mint if using.
Serve cold and enjoy!
MAKES 8 DECADENT SERVES