I am Wilandi Esterhuysen and I love chocolate. Ok, that’s a lie. I adore chocolate and I simply cannot
resist chocolate cake. I am always looking for an even better, chocolatier, melt in the mouth , take-away-all-my-troubles piece of chocolate cake. When I made this recipe, I knew, this one I’ll never forget. it was love at first sight. The buiscity outer layer with the charming cracks you just want to pick of and nibble, and then to let your spoon slide into the moist dense inside…. This is the one! It’s a real keeper!
Important notice:
This recipe is made at own risk. By using this cake you indemnify all parties of addiction, lost in the moment consequences, melt away from time and place experiences or any other irresponsible behaviour.
Ingredients:
- 250 g 70% dark chocolate, broken into pieces
- 75 ml milk
- 5ml vanilla extract or paste
- 150 g golden brown sugar
- 100 g potato starch (this can be found at Dischem or health stores or even at some supermarkets)
- 60 g ground pecan nuts
- 6 eggs, separated
- Cocoa powder for dusting
Method:
Prepare a loose-bottomed cake tin and heat the oven to 170°C.
In a glass bowl, melt the chocolate in the milk by microwaving at high for 20 seconds and stir - take care - if it gets too hot, the chocolate will burn. If after 20 seconds it’s not melted, repeat in 10 second increments until melted. Remember to stir in between.
- Gently stir in the vanilla, half the sugar and all the potato flour.
- In a small bowl mix the egg yolks with the pecan nuts, then stir this into the chocolate mixture.
- Beat the egg whites until they are firm, then add the remaining sugar spoon by spoon while beating until stiff and glossy.
- Add about a quarter of the egg whites to the chocolate mixture and fold in using a large metal spoon.
- Now that the mixture is loosened add the remaining whites - fold in with a ‘light hand’, be careful not to overmix!
- Scrape into the prepared tin and place in the oven. Turn the heat down to 150°C and bake for 45 minutes, check after 35 minutes. If it springs back after you press it in lightly, it’s ready. You can also test with a pin.
- Leave to cool for about 20 minutes before taking it out of the tin, dust with cocoa.
This cake needs no icing, it’s a natural beauty. It’s charm lies in the biscuity outer layer that cracks on top, and then mesmerise you with the melt in the mouth inside. Enjoy!
