Today I decided to make my boyfriend his favorite chocolate cake. It is a recipe by the Danish chef called Gorm Wisweh. Gorm owns several bakeries and pizza restaurants in Copenhagen, but I have to admit I have not visited any, yet.
|Chocolate cake with mint dark chocolate and fresh raspberries|
What makes this cake recipe different is that it has very little flour, which makes the cake a very rich chocolate cake. It also develops a crunchy chocolate crust on top. It is kind of like a brownie, but the texture is more airy and smooth, if that makes sense. :o)
The original recipe is in Danish but I will translate it into English. :o) I am also writing the recipe in the way in which I make it, so hopefully it is easier to understand. Since it is just my boyfriend and I here I decided to halve the recipe. You can always double the recipe if you want to make a large cake. Personally, I prefer the cake without coffee added, so I wrote that step as optional. I will also mention that I made the recipe before with dark chocolate (like the recipe states), but today I decided to use 100 grams of mint dark chocolate and 50 grams of dark chocolate. You are welcome to try something similar if you want. 🙂
Here is the recipe!
- 150 g good dark chocolate
- 125 g butter
- 125 g sugar
- 3 whole eggs
- 1/2 dl strong coffee (optional)
- 1 1/2 tbsp flour
- 1/2 tbsp cocoa powder
- First, place a bowl over a pot of hot water and melt the butter. Then, break the chocolate into pieces and melt it together with the butter.
- Remove bowl from heat.
- Next, set oven temperature to 160 C/320 F.
- Then, add coffee (optional) to the chocolate and mix together. Then, add a pinch of salt, pepper, and 1/2 tbsp cocoa powder to the chocolate mixture and stir together.
- Fill pot with cold water and place the bowl of chocolate on top to cool.
- Then, whisk egg, sugar, and flour together with a hand mixer. Set aside.
- While chocolate is cooling, prepare the baking dish by taking some baking paper/parchment paper and placing it in the baking dish to prevent sticking. I used a round spring form cake pan.
- Finally, check to see if the chocolate is no longer hot and then gradually add the egg mixture to the chocolate mixture and whisk with a hand mixer until it develops and looks airy.
- Then, pour the cake batter into a baking dish and bake for 40 - 50 minutes or until a toothpick inserted comes out clean.
- Once baked, remove the cake from the oven and let it collapse. If it doesn't on its own you can tap it on a table. If you used a spring form pan, it might be best to remove the spring form from the cake immediately so it collapses more evenly (I didn't do this).
- Refrigerate after cake cools. Enjoy! :o)
|Cake just removed from the oven|
|Finished collapsed Chocolate Cake|