Soft-Centred, Black & White Chocolate Cake
Description:
Indulge in the exquisite delight of this Soft-Centred, Black & White Chocolate Cake. With a crispy exterior and a gloriously gooey center, this dessert is a testament to the divine marriage of dark and white chocolate. It’s surprisingly easy to make, but the secret lies in using the finest quality chocolate you can find. Just remember, while the preparation itself is quick, the magic happens during overnight chilling, so plan accordingly!
Cook Time: 12 minutes
Prep Time: 15 minutes
Total Time: 27 minutes (excluding overnight chilling)
Recipe Category: Dessert
Keywords: European, < 30 Mins
Nutritional Information (per serving):
- Calories: 648.2
- Fat Content: 46.5g
- Saturated Fat Content: 26.5g
- Cholesterol Content: 430.4mg
- Sodium Content: 89.6mg
- Carbohydrate Content: 52.7g
- Fiber Content: 4.9g
- Sugar Content: 26.9g
- Protein Content: 14.7g
Ingredients:
- 100g unsalted butter
- 100g eggs (approximately 2 large eggs)
- 4 tablespoons caster sugar
- 4 tablespoons self-raising flour
- 75g white chocolate
- 75g dark chocolate
- 50g cherries (for serving)
- Cherry conserve (for serving)
Instructions:
| Step | Instruction |
|---|---|
| 1 | Place the dark chocolate in a mixing bowl and set it over a pan of simmering water to melt. |
| 2 | Once the chocolate has melted, remove the bowl from the heat and set it aside. |
| 3 | In a separate bowl, whisk together the unsalted butter and eggs, adding them one at a time. |
| 4 | Continue whisking as you add the egg yolks, ensuring a smooth and creamy mixture. |
| 5 | Gradually work in the caster sugar until well incorporated into the batter. |
| 6 | Sift in the self-raising flour and gently whisk until just combined. |
| 7 | Prepare a cake pan by greasing it with butter or lining it with waxed paper. |
| 8 | Pour the chocolate batter into the prepared pan, spreading it evenly. |
| 9 | Chill the cake in the coldest part of the refrigerator overnight, allowing it to set and develop its decadent texture. |
| 10 | Preheat the oven to 230°C (gas mark 8) in preparation for baking. |
| 11 | Bake the chilled cake for 12 minutes, until the exterior is crisp and crusty. |
| 12 | The interior should remain delightfully gooey, a perfect contrast to the crunchy exterior. |
| 13 | Allow the cake to cool completely in the pan before removing it. |
| 14 | Using a peeler, shave off shreds of chilled white chocolate and scatter them over the cake for an elegant finishing touch. |
| 15 | Serve slices of the cake with warmed cherry conserve on the side, adding a burst of fruity sweetness to every bite. |
Indulge in the decadent richness of this Soft-Centred, Black & White Chocolate Cake, perfect for any occasion or simply to satisfy your sweet cravings. With its lusciously gooey center and crisp exterior, every bite is a symphony of flavors and textures. Enjoy the magic of quality chocolate and the satisfaction of creating a dessert masterpiece in your own kitchen.
