Gooey chocolate cake

Name: Gooey chocolate cake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Cuisine: Global
Ingredients: 120 grams dark chocolate, 70% cocoa solids; 5 eggs, separated; 200 grams butter, softened, plus extra for greasing; 220 grams caster sugar; 90 grams plain flour, sifted, plus extra for dusting; 284 milliliters pot double cream; 200 grams pot half-fat crème fraîche; 2 limes or 1 lemon, grated zest only; 150 grams dark chocolate; 142 milliliters pot double cream; 25 grams grated chocolate, to serve; 100 grams about chocolate shaved into curls, to serve

Gooey chocolate cake is a dessert that serves 24. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 296 calories, 3g of protein, and 23g of fat. This recipe from BBC Good Food requires flour, pot double cream, chocolate into curls, and caster sugar. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. If you like this recipe, you might also like recipes such as Gooey Chocolate Spoon Cake, A Gooey, Decadent Chocolate Cake, and Chocolate Gooey Butter Cake.

Instructions

Grease and bottom line a 24cm spring form cake tin.

Equipment you will use

Cake Form

Heat oven to 160C/fan 140C/gas. Melt 120g chocolate in a bowl. Cool for 5 mins, then beat in egg yolks. In a bowl, beat the butter and 100g sugar until soft and creamy.

Ingredients you will need

Chocolate

Egg Yolk

Butter

Sugar

Equipment you will use

Bowl

Oven

Mix in the melted chocolate and yolks.

Ingredients you will need

Chocolate

Egg Yolk

Whisk the egg whites to firm peaks then beat in remaining 120g sugar in three batches and continue whisking until stiff. Beat a third of the meringue into the chocolate mix. Then, gently fold in alternate spoonfuls of the flour and remaining meringue.

Ingredients you will need

Egg Whites

Chocolate

All Purpose Flour

Sugar

Equipment you will use

Whisk

Spoon into the tin, level and bake 40-45 mins until the top forms a light crust. Test the centre with a metal skewer, it should come out clean.

Ingredients you will need

Crust

Equipment you will use

Metal Skewers

Oven

Remove, cool 10 mins, before turning out of the tin. When cooled, cut in half carefully as it is fragile, with a large serrated knife.

Equipment you will use

Serrated Knife

To make the filling: in a bowl beat the double cream until thickened, but not stiff. Then mix in the crme frache and the zest.

Ingredients you will need

Double Cream

Equipment you will use

Bowl

Spread one half of the cake with all the zesty cream and sandwich together with the other half.

Ingredients you will need

Spread

Cream

Place on a rack with a large plate beneath.

To make the ganache icing: break up the chocolate into a pan and add the double cream. Melt over the lowest heat and stir until smooth, then cool until the consistency of thick pouring cream.

Ingredients you will need

Single Cream

Double Cream

Chocolate

Icing

Equipment you will use

Frying Pan

Pour over the cake.

Let excess icing run onto the plate and spoon it back over to fill any gaps.

Ingredients you will need

Icing

Spread the icing evenly on the top and around the sides using the back of a spoon or a palette knife. While the icing sets sprinkle the grated chocolate on top and around the sides.

Ingredients you will need

Chocolate

Spread

Icing

Equipment you will use

Palette Knife

Make the curls: You will need a large block of chocolate. Ensure the chocolate is at warm room temperature and placed on a worktop. Gordon used a sharp knife to make the curls, but its easier to draw a swivel vegetable peeler down the side of a thick block of chocolate.

Ingredients you will need

Chocolate

Vegetable

Equipment you will use

Peeler

Knife

Place a large ring cutter (about 10cm) in the centre of the cake and fill with the chocolate curls. Carefully remove the ring and let the curls cascade gently out.

Ingredients you will need

Chocolate Curls

Serve at room temperature. If chilled ahead the cake should be allowed to come to room temperature before serving.

Equipment

Ingredients

Servings:

120grams

dark chocolate, 70% cocoa solids 5

eggs, separated 200grams

butter, softened, plus extra for greasing 220grams

caster sugar 90grams

plain flour, sifted, plus extra for dusting 284milliliters

pot double cream 200grams

pot half-fat crème fraîche 2

limes or 1 lemon, grated zest only 150grams

dark chocolate 142milliliters

pot double cream 25grams

grated chocolate, to serve 100grams

about chocolate shaved into curls, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.