Sunken Chocolate Cake
Use the best quality chocolate you can afford
Makes enough for: 1 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
* if you want to test the doneness of the cake using a thermometer, the temperature range should be between 82 and 85° Celsius