Most of the flavour in this sunken chocolate cake comes from the type of chocolate you use. Be sure to use the most expensive you can afford, and with at least 70% cocoa solids.
Head straight on to the Recipe For ♥ Sunken Chocolate Cake ♥
My love for baking
In an ideal world, I would bake every day. Not for commercial purposes, but for pleasure. I love the methodical aspect of baking. Measuring out ingredients, using my thermometer to test the doneness of a cake, and eating the rewards. I am however not so keen on the decorating, and many of my treats are served without frosting. Also, I am not a fan of overly sweet desserts or cakes. And because of that, I have tried to steer away from recipes that call for a lot of sugar. For my sunken chocolate cake, I used sugar free dark chocolate. This, together with the cocoa powder made it tend to the bitter side of things, rather than the sickly sweet one would expect from a chocolate cake.
Baking my sunken chocolate cake
This recipe is all about the chocolate. I have been using the same 80% chocolate drops for several years now. You can change the flavour profile of this cake by using a less intense chocolate, but be sure you use a good quality product. And, if you really want to be experimental, use mint or orange chocolate for something extra. You could also substitute the ordinary cocoa powder I have used for black cocoa powder, which is on my overseas shopping list. For this recipe I have used coconut sugar and fructose. Both of which work for me in my diet. But, if you are OK with sucrose then use a dark brown sugar and ordinary sugar respectively, as replacements. This is the first time ever I have baked a cake with the rack on the lower third of the oven. This was to ensure it would rise freely. Much like a soufflé, this cake will puff up while baking, and then fall when you take it out of the oven.
Take a look at this inspiring recipe for ♥ Sunken Chocolate Cake ♥ from Lavender and Lime #LavenderAndLime Share on X
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Sunken Chocolate Cake
Ingredients
- 315 g 80% dark chocolate drops
- 140 g butter, cubed
- 30 mls warm milk
- 53 g coconut sugar
- 20 g cocoa powder, sifted
- 10 mls vanilla extract
- 5 eggs, separated
- 100 g fructose
Method
- Place the rack in the lower third of your oven and preheat to 190° Celsius
- Place the chocolate and butter into a large glass bowl and place into the microwave to melt the chocolate in 30 second bursts, stirring between each one
- Once melted, add the milk and whisk to combine
- Add the sugar, cocoa and vanilla and whisk to combine
- Add the egg yolks, one at a time, whisking after each addition until fully incorporated
- Place the egg whites into a stand mixer bowl and whisk until foamy
- While whisking, add the fructose, one tablespoon at a time, until stiff peaks form
- When nice and glossy add a third to the chocolate, and mix to combine
- Add a third of the meringue, and fold in gently until fully incorporated
- Add the rest of the meringue, and fold in gently until fully incorporated
- Scrape the batter into a 23cm sprayed and lined springform tin
- Give it one good tap on the counter top to remove any air bubbles
- Place the tin into the oven and bake for 30 minutes *
- Remove the tin from the oven and place onto a wire rack to cool the cake in the tin for one hour
- Remove the cake from the tin and serve with ice cream if you want to
Notes
See the links below for blog posts I published on February 18:
- 2024: Condor’s Fury
- 2022: Roasted Plum Cake
- 2019: Sous Vide Crème Brûlée
- 2016: Chocolate Pudding
- 2015: Temperature Table
- 2013: Banana Crumpets
- 2012: Food Quiz Number 10 For A Friday
- 2011: Venison For The Something Savoury Challenge
Oh sugar, only because of my non-functioning arms at the moment am I not racing into the kitchen! How did you manage to bake a chocolate cake which is not sinful 🙂 ! Am eating piles of 75% – 90% dark chocolate anyways and there is not much butter and almost no sugar and it looks most inviting to my eyes . . . it looks SO moist! Hmph . . , well, friends can bake and bring me a . . , oh, bring me some slices !
Wish I could do some baking for you!
I use Lindt 70%; excellent for baking and cooking. I do love a cake or dessert that is not too sweet!
sherry https://sherryspickings.blogspot.com/
When I can get Lindt here at a good price then that is what I use as well 🙂
A chocolate heaven and it’s almost guilty free :-)) Definitely a winner, Tandy.
Thank you so much!
I have not baked in years ( since the kids were at home) and I don’t miss it. The less desserts in the house, the better for me bc I just keep eating them and I struggle with extra weight. They say that dark chocolate is actually good for you and your cake sounds delicious Tandy. The ice cream next to the slice of cake looks mighty good too. Funny you are in HOT weather, when so much of the US is freezing!!
It is so hot here that a half hour of freezing would not be unwelcome! My MIL started eating chocolate in her 80’s as she said it would not matter if she got cholesterol then 🙂
A sunken cake is so interesting. I go to so much effort to ensure mine are lovely and high. Sounds decadent 😊
This sinks purposefully 🙂
I use Lindt 70% and Dutch cocoa powder but I’ve never used Coconut sugar in a chocolate cake. The cake looks amazing. I Iove eating chocolate cake which isn’t too sweet.
Hope you will give this one a go!