INTRODUCTION
Twice-baked chocolate cake is a dessert that is sure to impress. It is rich, creamy, and oh-so-delicious. This cake has a soft texture that melts in your mouth, making it a delightful treat for chocolate lovers. Whether you’re celebrating a special occasion or just craving a sweet snack, this recipe is perfect for you. It combines the intense flavor of dark chocolate with the lightness of whipped egg whites for a cake that is both rich and airy.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it’s simple to make and the ingredients are easy to find. The dark chocolate gives an amazing flavor that is not too sweet but very satisfying. Plus, the twice-baked method gives it a unique texture. It’s a cake that looks fancy but can easily be made at home. If you are hosting a dinner or having friends over, this dessert will leave everyone impressed. The added touch of serving it with crème fraîche makes it even more delightful.
HOW TO MAKE Twice-Baked Chocolate Cake
Making a twice-baked chocolate cake requires a few easy steps. You will be melting chocolate, mixing flavors, and baking it to perfection. The secret to this cake is in the two baking stages that enhance its texture and taste.
EQUIPMENT NEEDED
To make the twice-baked chocolate cake, you will need:
- An oven
- A baking dish
- Mixing bowls
- A whisk
- A spatula
- A sifter
Ingredients You’ll Need
- 240g unsalted butter, plus extra for greasing
- 240g 70 percent dark chocolate, roughly chopped
- 7 eggs, separated
- 260g caster sugar
- 15g cocoa powder, sifted
- Crème fraîche, to serve (optional)
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 180°C (350°F) and grease a baking dish with butter. This helps the cake not stick.
- In a saucepan over low heat, melt the dark chocolate and butter together until smooth. Stir it well so it doesn’t burn.
- In a separate bowl, whisk the egg yolks and caster sugar together until pale and fluffy. This makes the mixture light and airy, which is important for the cake texture.
- Gently fold the melted chocolate mixture into the egg yolk mixture. Be careful not to deflate the egg yolks too much.
- In another bowl, whisk the egg whites until stiff peaks form. This means they should hold their shape when you lift the whisk out of the bowl.
- Gently fold the egg whites into the chocolate batter. This adds air to the mixture, making your cake light.
- Pour half the batter into the prepared dish and bake until overbaked, about 25 minutes. This makes a firm base.
- Pour the remaining batter on top and bake until just set, about 20-25 minutes. You want the cake to be soft but not jiggly.
- Allow to cool slightly before serving. You can serve it warm or at room temperature with crème fraîche if desired.
HOW TO SERVE Twice-Baked Chocolate Cake
The twice-baked chocolate cake can be served warm or at room temperature. It is a great dessert for any occasion. If you choose to add crème fraîche, it gives a creamy and tangy contrast to the rich chocolate flavor. You can slice it into squares or serve it in individual portions. It pairs well with a scoop of vanilla ice cream too!
STORAGE & FREEZING : Twice-Baked Chocolate Cake
If you have leftovers, you can store the cake. Just place it in an airtight container and keep it in the refrigerator. It should stay fresh for about 3-4 days. If you want to freeze it, wrap it tightly with plastic wrap and then with aluminum foil. It can be frozen for up to 2 months. To serve, let it thaw in the fridge overnight and then enjoy!
SERVING SUGGESTIONS
This cake is fantastic on its own, but you can make it even better by adding some toppings. Here are a few ideas:
- Serve with a sprinkle of cocoa powder on top.
- Add fresh berries like raspberries or strawberries for a fruity bite.
- Drizzle with caramel sauce for an extra sweet touch.
- Include a dollop of whipped cream or ice cream on the side.
VARIATIONS
You can try out different variations of the twice-baked chocolate cake. Here are some ideas:
- Nutty Addition: Fold in some chopped nuts into the batter for extra crunch.
- Flavored Chocolate: Use flavored chocolate, like orange or mint, for a unique twist.
- Gluten-Free Version: Substitute caster sugar with coconut sugar and use gluten-free cocoa powder.
- Add Coffee: Mix in some instant coffee granules to bring out the chocolate flavors more.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter cake. Just keep in mind that the flavor will be different.
2. What should I do if my cake falls apart?
If your cake crumbles, it might be because it was undercooked. Make sure to check the baking times. A toothpick test can help; it should come out clean when the cake is done.
3. How do I keep the cake moist?
Storing the cake properly in an airtight container will help keep it moist. You can also serve with a scoop of ice cream or crème fraîche to add moisture.
4. Can I make this cake ahead of time?
Yes, you can make the cake a day before serving. Just store it in the fridge and bring it to room temperature before serving.
MAKE-AHEAD TIPS FOR Twice-Baked Chocolate Cake
If you want to get ahead of the game, here are some tips for making your twice-baked chocolate cake in advance:
- Make the batter earlier in the day and bake it closer to serving time.
- Bake the cake a day ahead and just reheat it in the oven for a few minutes before serving.
- Prepare individual servings in cups and freeze them. You can thaw and enjoy them when needed.
By following these steps and tips, you’ll create a delightful twice-baked chocolate cake that everyone will love. Enjoy the rich taste and satisfying texture of this incredible dessert!
Twice-Baked Chocolate Cake
Ingredients
Method
- Preheat the oven to 180°C (350°F) and grease a baking dish with butter.
- In a saucepan over low heat, melt the dark chocolate and butter together until smooth.
- In a separate bowl, whisk the egg yolks and caster sugar together until pale and fluffy.
- Gently fold the melted chocolate mixture into the egg yolk mixture.
- In another bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate batter.
- Pour half the batter into the prepared dish and bake until overbaked, about 25 minutes.
- Pour the remaining batter on top and bake until just set, about 20-25 minutes.
- Allow to cool slightly before serving. Serve warm or at room temperature with crème fraîche if desired.