Daniel and I made Johnny a special birthday cake for his 30th. A triple decker, double baked chocolate fudge cake…..
Double Baked Chocolate Fudge Cake
Based on an Ottolenghi recipe this recipe is the fudge cakes of all cakes. It is legendary between my friends, stimulating much excitement whenever the hallowed name is mentioned. Be careful not to overcook it at each stage.
360 g unsalted butter, cut into small cubes
400 g dark chocolate, (approx 52% cocoa solid) finely chopped
150 g dark chocolat,e (approx 70 % cocoa solids) finely chopped
290 g light muscovado sugar
6 tablespoons water
8 large free range eggs, separated
a pinch salt
cocoa powder for dusting
Preheat oven 170 C. Grease and line a 23 cm spring form tin with baking parchment.
Place the butter and chocolate in a very large heatproof bowl large enough to accommodate the entire mix.
Put the brown sugar and water in a small saucepan, stir to mix, then bring to a boil over a medium heat. Pour the boiling syrup over the butter and chocolate and stir well until they have melted. Beat the egg yolks with a fork and beat into the chocolate mixture. this should now be room temperature if it’s still a little hot then leave it to cool slightly.
Put egg whites and salt in a large clean pan and whisk until firm peaks. (but not too dry) Fold the whisked egg white into the chocolate mixture a third at a time.
Pour about 2/3 of the mixture into the prepared tin. (leave the rest for later). Place the cake in the oven and bake for about 40 minutes or until a skewer inserted into the centre comes out almost clean. Leave to cool completely.
Flatten the top of the cake with a knife and pour the rest of the batter on top and return to oven for 20-25 minutes. The cake should still have moist crumbs when checked with a skewer. Leave to cool before removing from tin. Dust with cocoa to serve.