I was intrigued by her interpretation of "flourless chocolate cake". I have tried several recipes in the past and attempted to choke them down in multiple restaurants as well. Each time I have been terribly disappointed. Darn good thing I am not gluten intolerant, or I would forever be denied a decent chocolate cake.
Well, I tried her "Craggy Chocolate Cake" recipe and I am forever in love. It's like a soufflé, yet like a brownie, yet like the most rich an decadent chocolate cake you ever tasted. Completely and totally divine. My only suggestion, for those wishing to try this recipe, is to forgo the Whipped Cream and invest in a little Crème Fraîche; SO much more luscious, especially with a little orange zest. YUM!
Though she calls it a "Craggy Chocolate Cake", I really like to think of this as an intentionally failed soufflé, for it is, at it's basic level, a soufflé recipe; minus an egg white or two. Collapsed though it may be, I find this to be genius, for if I had known that a fallen chocolate soufflé would be this awesome, I would have been practicing purposeful deflation a long time ago. I mean, talk about making a purse out of a sows ear! Utterly Brilliant!
The recipe is SO simple too, especially due to the lack of a couple egg whites. All you have to remember is 200. 200 grams of this and 200 grams of that. I know, I know, we don't normally measure eggs by grams, especially when you have to separate them. But 4 large whole eggs averages 200 grams, without the shells of course, cause that would add a decidedly unpleasant "crunch" to the soufflé.
Laura Calder's Craggy Chocolate Cake
(Fallen Soufflé Cake)
200 g 70% Bitter Chocolate, chopped (about 7 oz)
4 eggs Large Eggs, separated
200 g Cultured Butter
200 g Granulated Sugar, divided (this is about 1 cup minus 1 tsp)
Pinch of Kosher Salt (my own addition)
For Serving:8 oz Crème Fraîche
3 TB Confectioners' Sugar
Zest of 1/2 Orange
1 tsp Cointreau or Gran Marnier
Orange Zest Strips
Preheat the oven to 375 degrees (on my oven 350 degrees worked better); line an 8-inch springform pan with parchment then grease and flour the pan.
Allow to cool and enjoy the show as the souffle sinks and cracks like a volcanic landscape.
Now add a healthy spoonful to the top of a slice of this delicious cake.... YUM!
P.S. Please note the new "Print Friendly" button at the bottom of this post. This will allow you to print just the text of this post alleviating the need for me to create a "site" link to a separate location for a print friendly recipe.