As you know, I have no say in the matter of desserts. The absolute master of the kitchen when it comes to cakes is Angelica and woe betide anyone who puts their mouth in it.
But here I present the recipe for the chocolate cake that my mother has used for years at her dinners. Easy (because my mother does not have the patience to make precision pastry) and with a surprising result: a real chocolate cake, a kind of soufflé that is collapsed in the refrigerator, to be served with whipped cream to temper its heart of the density of a neutron star.
Ingredients for a cake for 8 people:
- 4 eggs;
- 100 grams of butter;
- 100 sugar;
- 200 grams of dark chocolate (we use the 60% Carrefour one, whose first ingredient is the cocoa mass)
- A pinch of salt;
- Whipping cream;
I imagine that, as often happens in cooking, whoever created this cake simply forgot to use an ingredient, realizing that a chocolate cake could be very good even without flour! It is therefore an excellent recipe also for celiacs.
First, whip the yolks with 50 grams of sugar until they become light and frothy. Chop the chocolate and melt it in a bain-marie and add the butter melted in a saucepan. Mix the ingredients well, making them blend together.
Add the chocolate to the whipped egg yolks.
Now whip the egg whites with 50 grams of sugar (first whip the whites, then gradually add the sugar!), add them to the yolks with the chocolate. I recommend not to let the whipping of the yolks deflate, mixing them delicately from top to bottom.
Put everything in the oven, it’s also fine in a silicone mold as long as it’s not too decorated, and cook for 15/20 minutes at 180°C. It’s very important that the inside of the cake remains moist!
Let the cake cool for an hour out of the oven and put it in the fridge for at least 4-5 hours (if you make it the day before, even better!)
Serve it still cold from the fridge with whipped cream with powdered sugar!
