I have had my share of chocolate cakes; this is my version of a perfect gooey cake for any occasion. Chocolate cake has been a regular feature in my life, especially after my marriage. My husband and my19 month old daughter is a fan of chocolate cake and it has to be a different chocolate, surfacing for every occasion.
This is a perfect recipe for my family and I adore the site of the gooey chocolate splurge on my baby’s face this is the site every cook and a doting mother would love to see. Try this and it will keep your head held high among your family and friends, and this cake can even be packed as a lovely homemade birthday gift for a loved one.
For this recipe it is essential to undercook the cake, so that it is soft in the middle. This cake is made of almonds instead of flour and hence has a superb nutty flavour and is also gluten free. This also can be served as a lovely dessert with a dollop of whipped cream and devour it fresh.
Finger Licking Chocolate Gooey Cake
Serves – 8
Cooking Time – 15-17 minutes
1-Large mixing bowl
Unsalted butter – 115g (diced, plus extra for greasing)
Dark (bittersweet) chocolate, broken into pieces
Eggs – 2, separated
Ground almonds – 175g
Vanilla – 1 tsp
Water – 1 tsp
Whipped double cream – to serve
Preheat the oven @ 180 degrees Celsius. Grease a cake tin, can use any desired shape. Place the broken pieces of dark chocolate into a pan of simmering water and heat very gently until the dark chocolate is melted, stirring intermittently, after this is completely melted ,take it out from the heat. Add the unsalted butter to the chocolate and stir this until melted.
Add the egg yolks, ground almonds and the vanilla extract and stir this together until it is well integrated. Pour the mixture into a large mixing bowl. Place the egg whites into a clean grease-free bowl and whisk them until they form nice stiff peaks, then fold the egg whites in batches into the chocolate mixture.
Put the mixture into the baking tray and bake the cake for 15-17 minutes or until it is just set. The mixture should still be soft in the centre. Take out the lining paper. Leave to cool in the tin then carefully turn out on to a serving plate. Serve it with whipped cream
Extra Chocolate Version
For chocolate lovers, you can substitute the heavy cream with a chocolate frosting for the cake, for a super chocolate kick.
Chocolate Butter Cream
Dark chocolate (bittersweet) – 50g (diced)
Icing sugar – 175g (sifted sugar)
Unsalted butter – 115g
Vanilla extract – few drops
To make the butter cream frosting, melt the diced dark chocolate in a heatproof bowl and set over a pan of gently simmering water. Stir occasionally, once this is completely melted remove it from the simmering water and allow it to cool slightly. In an additional bowl, beat the icing sugar with the butter with a hand blender until it is soft and creamy, and then pour the chocolate mixture and combine, until it is well integrated. Spread the chocolate frosting over the cake.