In 2007 Pure Associates Ltd ran a recipe for The Best Chocolate Cake In The World Ever from Kerry Smith, an employee, in their staff newsletter. Here it is:
180g dark chocolate (at least 70% cocoa)
175g butter, softened
125g unrefined sugar
200g ground almonds
4 eggs, separated
100g dark chocolate
Heat oven to 150°C, gas mark 2.
Line a 25cm push up bottom or spring form cake tin with baking parchment. [I use a disposable square aluminum baking “tin” that I grease with margarine.]
Break the chocolate into pieces and carefully melt (don’t overheat! It’ll burn and go gritty).
Cream the butter and sugar together til smooth, then add the ground almonds, egg yolks and melted chocolate. Mix evenly.
Whisk the egg whites until stiff, then carefully fold into the chocolate mixture. [This is my favourite part; it’s like mixing snow into mud!]
Pour into the cake tin and bake for 35 minutes. A light crust will form on top and the middle should be squishy. Leave to cool then carefully remove from the tin. [The timing, along with the measurements is spot on.]
To ice, melt the dark chocolate with the butter. Smooth the mixture onto the cake and leave to set. [You could use flavoured chocolate – orange or chilli flavoured chocolate work well.]
I love this recipe. It’s the only recipe I haven’t tweaked, except for the baking tin and changing the chocolate in the icing to chilli chocolate. I trust this recipe. It works every time. I like that it doesn’t use flour; it is, therefore, gluten free. This is a recipe that is simple, elegant and a beautiful baking experience. Try it!
What do you think?