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Twice-Baked Chocolate Cake

A rich and airy chocolate cake made through a unique twice-baked method, perfect for impressing guests and satisfying sweet cravings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 240 g unsalted butter, plus extra for greasing
  • 240 g 70 percent dark chocolate, roughly chopped
  • 7 pieces eggs, separated
  • 260 g caster sugar
  • 15 g cocoa powder, sifted
To serve
  • to taste Crème fraîche Optional

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease a baking dish with butter.
  2. In a saucepan over low heat, melt the dark chocolate and butter together until smooth.
  3. In a separate bowl, whisk the egg yolks and caster sugar together until pale and fluffy.
  4. Gently fold the melted chocolate mixture into the egg yolk mixture.
  5. In another bowl, whisk the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the chocolate batter.
Baking
  1. Pour half the batter into the prepared dish and bake until overbaked, about 25 minutes.
  2. Pour the remaining batter on top and bake until just set, about 20-25 minutes.
Serving
  1. Allow to cool slightly before serving. Serve warm or at room temperature with crème fraîche if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.