Twice-Baked Chocolate Cake by @ravneeteats

1h35
Hard

12 servings

🍫

240 g

Dark Chocolate

🧈

240 g

Unsalted Butter

🥚

7 large eggs

Eggs

🍬

260 g

Caster Sugar

🟤

15 g

Cocoa Powder

Preparation Steps

  1. Step 1/15

    Preheat the fan oven to 170°C and line the base and sides of the 20 cm round cake tin with baking paper.

    🍰20 cm round cake tin
    📜baking paper

  2. Step 2/15

    Separate all 7 eggs, placing the egg whites in one clean mixing bowl and the egg yolks in another mixing bowl.

    eggs
    🥣mixing bowl

  3. Step 3/15

    Melt the 240 g dark chocolate and 240 g unsalted butter together in the large heatproof bowl.

    70% dark chocolate
    unsalted butter
    🥣large heatproof bowl
    🥄rubber spatula

  4. Step 4/15

    Set the melted chocolate mixture aside and let it cool slightly until warm rather than hot.

    🥣large heatproof bowl

  5. Step 5/15

    Whisk the egg whites with one-third of the caster sugar, about 87 g, until soft peaks form.

    eggs
    caster sugar
    🥣mixing bowl

  6. Step 6/15

    Whisk the egg yolks with the remaining caster sugar, about 173 g, until the mixture is thick and pale.

    eggs
    caster sugar
    🥣mixing bowl

  7. Step 7/15

    Stir the slightly cooled melted chocolate and butter mixture into the whisked egg yolk mixture until smooth.

    70% dark chocolate
    unsalted butter
    eggs
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/15

    Sift the 15 g cocoa powder over the chocolate mixture, then gently fold it in with the rubber spatula.

    cocoa powder
    🫗sieve
    🥄rubber spatula
    🥣mixing bowl

  9. Step 9/15

    Fold the whisked egg whites into the chocolate mixture in batches, keeping as much air in the batter as possible.

    eggs
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/15

    Pour half of the finished batter into the lined 20 cm cake tin and level the surface gently.

    🍰20 cm round cake tin
    🥄rubber spatula

  11. Step 11/15

    Bake the first layer at 170°C fan for 45 minutes, until the cake is set.

    🍰20 cm round cake tin

  12. Step 12/15

    Remove the cake from the oven and let it cool slightly, then press the raised edges flat.

    🍰20 cm round cake tin
    🥄rubber spatula

  13. Step 13/15

    Lower the fan oven temperature to 160°C and pour the remaining batter over the first baked layer.

    🍰20 cm round cake tin
    🥄rubber spatula

  14. Step 14/15

    Bake at 160°C fan for 25 to 30 minutes, until the edges are set but the centre remains soft.

    🍰20 cm round cake tin

  15. Step 15/15

    Cool the cake completely on a cooling rack before removing it from the tin and slicing.

    🧊cooling rack
    🍰20 cm round cake tin
    🔪knife

Composition

Ingredients

Types

Dairy, Eggs, Sweeteners, Baking, Chocolate

Ingredients

Dark chocolate, Unsalted butter, Eggs, Caster sugar, Cocoa powder

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

510 kcal

Macro nutrients

Protein: 6.5g, Carbohydrates: 47g, Sugars: 43g, Fat: 30g, Saturated fat: 18g, Fiber: 3.5g, Sodium: 70mg

Nutritional Information

Minerals

Calcium: 55mg, Iron: 3.1mg, Potassium: 285mg, Magnesium: 48mg

Vitamins

Vitamin A: 260µg, Vitamin D: 1.2µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

20 cm round cake tin, baking paper, large heatproof bowl, mixing bowl, whisk, rubber spatula, sieve, kitchen scale, cooling rack, knife

Appliances

fan oven, electric mixer

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Celebration, Dinner party, Afternoon tea, Holiday dessert

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Fudgy, Soft-centered, Dense, Moist, Creamy

Flavors

Rich chocolate, Dark chocolate, Cocoa, Buttery, Sweet, Bittersweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight cake container,Store in a cool, dry place away from sunlight), fridge : 4 days (Store in an airtight container,Bring to room temperature for 20 min before serving for the softest texture), freezer : 2 months (Freeze individual slices wrapped tightly,Place wrapped slices in a freezer-safe airtight container,Thaw overnight in the fridge)