One of my favourite recipes from Laura Calder’s show French Food at Home and her book French Taste is her Craggy Chocolate Cake. Here’s my take, which is a half recipe made in a loaf tin. The full recipe would suit a 20-23 cm cake tin.
100g good quality dark chocolate
2 eggs, separated
80g caster sugar (adjust the amount according to your preference and the bitterness of the chocolate)
- Preheat the oven to 190°C. Line the tin with a generous overhang to facilitate easy removal.
- Melt the chocolate. Add the butter in smallish pieces; mix until smooth. Let cool a little.
- Beat the yolks with 50g of the sugar until thick, pale, and ribbony.
- Beat the whites to soft peaks; add the remaining sugar and beat to stiff peaks.
- Slowly mix the chocolate into the yolks.
- Mercilessly mix in a large spoonful of the whites, then gently fold in the rest of the whites.
- Pour into the tin and bake for 25 min (40-50 min for the full recipe), until the top of the cake is set and the cake feels firm.
- Remove to a wire rack to cool. The cake will sink and the top will crack, but that’s part of its appeal.
This is a very chocolatey cake with a brownie-like outer crust that crumbles very easily. The rectangular cake is somewhat easier to handle and slice than the standard round cake. The half recipe is more suited to morning or afternoon tea, and the full recipe lets you bring out an impressively billowy cake after dinner.