Earthy Feast turned 1 this month! On the one hand it seems like I’ve been blogging forever – it can’t only be one year?! But at the same time I’m kinda surprised it’s made it this far. Posting every weekend is no joke and takes some serious commitment but commitment comes pretty easy when it’s something you love. I love dreaming up delicious vegetarian dishes, styling them so they look their best and then going to town on them with the camera and of course eating – I love that the most. I mean, who doesn’t love flourless chocolate cake? The dark and rich kind that if you pick up a piece with your fingers it starts melting in your hand. This cake is so fancy-pants with a slap of loosely whipped cream and smashed raspberries but dangerously easy to make (separating the eggs is the hardest part). So, thank you. Thanks for reading my blog and leaving sweet comments. Thanks for making my dishes and tagging them on Instagram. Thank you! I love you all!
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Step 1
Combine the sugar and water in a small sauce pan and bring to a boil over medium heat, stirring frequently.
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Step 2
Pour the boiling syrup over the chocolate and butter and stir until they have melted.
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Step 3
Let cool slightly before adding the egg yolks, one at a time, to the chocolate mixture and then set the bowl aside until the mixture comes to room temperature.
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Step 4
Using a rubber spatula, fold a third of the meringue into the chocolate mixture. Once combined, add another third, fold and then fold in the remaining third until just combined.
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Step 5
Butter a 10 inch springform pan and line the bottom and sides with parchment. Pour 2/3rds of the batter into your prepared pan.
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Step 6
Pour 2/3rds of the batter into your prepared pan (reserving the remaining batter for later) and bake for 40 minutes, or until a skewer inserted comes out clean.
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Step 7
Pour the rest of the batter on top. Level the surface again. Return the cake to the oven and bake for a further 20-25 minutes.
Ingredients for the Chocolate Cake
2.5 sticks butter
12 oz 52% chocolate
4.5 oz 70% chocolate
1.5 cups light muscovado sugar
5 tablespoons water
6 large eggs
pinch of salt
1 tablespoon instant espresso powder (optional)
powdered sugar for dusting
Raspberry Smash
1.5 cups raspberries
1 tablespoon maple syrup
Directions
Preheat your oven to 325F
Butter a 10 inch springform pan and line the bottom and sides with parchment.
In a large bowl, combine the chopped chocolates and butter.
Combine the sugar and water in a small sauce pan and bring to a boil over medium heat, stirring frequently. Pour the boiling syrup over the chocolate and butter and stir until they have melted. Let cool slightly before adding the egg yolks, one at a time, to the chocolate mixture and then set the bowl aside until the mixture comes to room temperature.
In a large bowl, beat the egg whites and salt to a firm but not dry meringue.
Using a rubber spatula, fold a third of the meringue into the chocolate mixture. Once combined, add another third, fold and then fold in the remaining third until just combined.
Pour 2/3rds of the batter into your prepared pan (reserving the remaining batter for later) and bake for 40 minutes, or until a skewer inserted comes out clean. Remove the cake from the oven and leave it on a wire rack to cool completely. Flatten the cake with an offset spatula. Don’t worry about breaking the surface crust and pour the rest of the batter on top. Level the surface again. Return the cake to the oven and bake for a further 20-25 minutes. When tested with a skewer the cake should have a few moist crumbs clinging to it.
Allow to cool completely in the springform pan before removing it from pan. Dust with powdered sugar.
For the raspberry smash just mash raspberries with maple syrup.
Notes
This cake is slightly adapted from Ottolenghi: The Cookbook
This cake is baked twice for slightly varying textures of chocolatey fudge. The first layer bakes for about 40 minutes and is a bit more cakey the second layer bakes for about 25 minutes and it’s a bit more fudgey. I could barely notice the different textures (maybe I was distracted by the overwhelming chocolate deliciousness). I tried baking it again all at the same time and it didn’t turn out as nice as the first time. I recommend baking twice – even if it’s a bit more effort it will be so worth it!