Word of the day: Indulgence. This is indulgence objectified.
This cake is one I mentioned in my Orangette fan girl post as high on my list of recipes from ‘A Homemade Life – Molly Wizenberg’ that I wanted to try. Molly is all about recipe sharing so I very much hope she doesn’t mind me sharing it with you. Molly loves this cake so much she baked several as her wedding cake. I figured this was a good omen to make it for dessert for James’ moving in meal and that James moving in was a good excuse for me to be able to make a decadent dessert. So here goes a recipe that will change your life….
Ingredients: (Serves 8 – 12, it is a rich cake so only small slices needed)
- 200g of dark chocolate, chopped
- 200g of unsalted butter, cut into cubes
- 1 cup and 2 tbsp of granulated sugar
- 5 large eggs
- 1 tbsp of flour
- Lightly sweetened whipped cream, for serving (I opted for VERY lightly sweetened and didn’t sweeten the cream at all)
- Preheat the oven to 190°C (180°C fan)
- Butter and line the bottom of an 8 inch round cake tin, butter the lining too.
- In a bowl put the butter and chocolate and microwave, stirring every 30s until melted.
- Add the sugar and stir well.
- Set the melted mixture aside for 5 minutes to cool.
- Add the eggs individually, stirring well after each.
- Finally add the flour and stir until you have a dark and silky mixture.
- Pour the batter into the tin and bake for 25 mins (check after 20 mins), you want the top to crackle slightly and be very slightly wobbly at the centre with puffed edges.
- Remove the cake from the oven when done and leave to cool in its tin for 15 mins.
- Remove the cake from the tin, this is a delicate and care needs to be taken to not squash the cake, I found using a plate on top of the tin and tipping it upside down gently to remove the tin and baking paper worked, then set the cake onto a serving plate (crackle side up) and allow it to cool completely.
- Serve with whipped cream.
Freezing this cake actually improves the texture so if you have the chance to make it in advance and freeze it then do so. Just make sure you get it out to defrost 24 hours before you need to serve it. Serve at room temperature.
This cake is named the ‘Winning Hearts and Mind Cake’ for very good reason. Molly gives a beautiful explanation in her book and I urge you to buy and read it. There aren’t really any words to describe the texture or how delicious this ‘cake’ is. I hesitate to use the word cake because it is gooier than a brownie and a hundred times more delicious, it is thicker and creamier than a mousse and as smooth as silk. Please, just make it.