I have something to confess, I'm a bit of a chocolate cake snob. I don't really enjoy the "birthday cake" chocolate cake or the chocolate cakes at parties, I usually find them to be a bit to dry and not really special and so I generally skip it altogether. Yet when I try a rich, moist chocolate cake I'm head over heals for it. This recipe is exactly that, with no flour and beaten egg whites this cake is anything but an average dry chocolate cake. It has become my go to chocolate cake recipe!
Moist Chocolate Cake:
Recipe from Iris Gilbert
40x27 cm. (13x9 inches) baking dish
400 grams dark chocolate roughly chopped
200 grams butter
1/2 cup minus 1 tablespoon milk
10 eggs, separated
1 cup sugar
1 cup plus 1 tablespoon cornstarch
additional whipped cream for topping
Preheat oven to 150 degrees C (300 F) butter baking pan
Melt chocolate and butter in hot water bath or double boiler. Once chocolate is melted turn off heat and add milk.
Beat the egg yolks with 1/2 cup sugar for two minutes. Add cornstarch, mix until blended. Add the chocolate mixture and mix throughly.
In a separate bowl beat egg whites and 1/2 cup sugar until becomes stable with soft peaks.
Gently fold egg whites into chocolate mixture. Transfer to baking pan.
Bake for 45-50 minutes or until soft crumbs come out when checked.
Cool on baking rack. Best served in room temp. with a dollop of whipped cream.
Keep in airtight container in fridge.