July 17, 2016 by dgarnett2013
Chocolate sunken souffle cake: The Violet Bakery Cookbook by Claire Ptak
Makes on 23cm cake, which serves 8 – 10
- 150g unsalted butter, plus more for greasing the tin
- 180g dark chocolate (70% cocoa solids)
- ¼ tsp fine sea salt
- 4 eggs
- 150g caster sugar
- cocoa powder, for dusting on top
- creme fraiche, to serve
Preheat the oven to 170℃. Butter a 23cm loose-bottomed cake tin and line with parchment paper.
Melt the butter and chocolate with the salt in a heatproof bowl set over a pan of barely simmering water.
Stir occasionally but not vigorously. Once the butter and chocolate has melted, remove the pan from the heat but keep the mixture warm and resting over the pan of water until ready to use.
Separate the eggs, placing the yolks into the bowl of your electric mixer first.
Add half of the caster sugar and whim until the mixture forms pale and fluffy ribbons and has doubled in volume.
Remove the bowl of melted chocolate from the pan of hot water and set it on your worktop.
Fold the whisked yolks into the melted chocolate. They should be marbly and not fully incorporated.
Wash out the electric mixer bowl and dry it thoroughly, and now add the egg whites to it along with the remaining sugar. Whisk on a high speed until medium -soft peaks form. Do not over whip. The consistency of the egg whites should resemble that of the yolk and chocolate mixture.
Fold the whites into the chocolate until just mixed, then pour into your prepared int.
Bake for 30 – 40 minutes, until the top of the cake is puffed and just starting to crack. The cake will have a bit of a wobble and will be puffing out over the top of the ti.
Place the tin on a wire cooking rack and coax any extra overflowing cake back into the tin.
Allow to cool for a good 20 mins, then remove the sides of the tin, peel off the paper and slide the cake on to a nice serving plate.
Dust with cocoa powder before serving.
Made for pudding when Rose, Tom, Frankie, James and Kate and Samuel and Elsie Harding came for lunch. And Aggie.