INTRODUCTION
Twice-baked Chocolate Cake is a deliciously rich dessert that brings joy to chocolate lovers. This cake is not only about its decadent flavor but also its unique preparation method. The cake is baked once and then baked again to achieve a special texture that melts in your mouth.
This delightful recipe is perfect for any occasion, whether you are celebrating a birthday, hosting a dinner party, or simply treating yourself. The combination of dark chocolate and the creamy batter creates a moist and fudgy dessert that will impress anyone who takes a bite.
WHY YOU WILL LOVE THIS RECIPE
This Twice-baked Chocolate Cake is a treat for everyone. First, it is very easy to make, even for new bakers. You do not need any fancy tools or skills. Just follow the steps, and you will have a wonderful cake.
Second, the flavor is rich and satisfying. The dark chocolate gives a deep, intense taste that pairs well with the lightness of the egg whites. Plus, when you add a dollop of crème fraîche, it creates a perfect balance.
Lastly, this cake looks impressive when served. Its layers and beautiful texture will wow your friends and family. They will think you spent hours making it, when really, you followed a simple recipe.
HOW TO MAKE Twice-baked Chocolate Cake
Making Twice-baked Chocolate Cake is fun and exciting. Here is the step-by-step guide to help you through the process.
EQUIPMENT NEEDED
To make this cake, you will need:
- A cake tin
- Mixing bowls
- A whisk
- A spatula
- A small saucepan or double boiler for melting chocolate
- An oven
- A cooling rack
Ingredients You’ll Need:
- 240g unsalted butter, plus extra for greasing
- 240g 70% dark chocolate, roughly chopped
- 7 eggs, separated
- 260g caster sugar
- 15g cocoa powder, sifted
- Crème fraîche, to serve (optional)
STEP-BY-STEP INSTRUCTIONS :
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Preheat the oven and grease a cake tin. Start by setting your oven to 180°C (350°F). Use a bit of butter to grease the cake tin, so the cake does not stick.
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Melt the butter and dark chocolate together in a bowl over simmering water. Be careful as the bowl can get hot. Stir the mixture until it is smooth and combined.
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In a separate bowl, whisk the egg yolks and sugar until pale and fluffy, then stir in the chocolate mixture. Use a hand whisk or electric mixer. The yolks should turn light and creamy.
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Fold in the cocoa powder. Gently mix in the sifted cocoa powder until just combined, taking care not to over mix.
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In another bowl, whisk the egg whites until soft peaks form. This means when you take the whisk out, the egg whites should hold a peak but not be too stiff. Then gently fold them into the chocolate mixture. This will help make the cake light and fluffy.
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Pour half the batter into the prepared tin and bake until overbaked at the bottom. Place it in the oven for about 15-20 minutes. Check that it is set but still soft.
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Pour the remaining batter on top and bake again until underbaked at the top. Bake for another 10-12 minutes. The surface should look slightly underbaked but will set as it cools.
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Allow to cool and serve with crème fraîche if desired. Let the cake cool in the tin for a bit before transferring it to a cooling rack. When serving, you can add some crème fraîche on top for a nice twist.
HOW TO SERVE Twice-baked Chocolate Cake
When it comes to serving this wonderful cake, presentation is key. You can slice the cake into wedges and serve it on nice plates. Adding a spoonful of crème fraîche on the side makes it look elegant and tasty. You can also sprinkle some icing sugar on the top for decoration.
This cake pairs well with a hot cup of coffee or tea, making it a great choice for a dessert after dinner or a sweet treat in the afternoon.
STORAGE & FREEZING: Twice-baked Chocolate Cake
If you have leftovers, you can store the cake in an airtight container. It will stay fresh in the fridge for about 3-4 days. Make sure it is fully cooled before storing.
If you want to freeze the cake, wrap it well in plastic wrap and then in foil. You can freeze it for up to 3 months. When you want to enjoy it again, thaw it overnight in the fridge and warm it in the oven for a few minutes before serving.
SERVING SUGGESTIONS
Besides serving with crème fraîche, you can add different toppings to enhance the flavor. Here are some ideas:
- Fresh berries, like raspberries or strawberries, for a fruity touch.
- A drizzle of chocolate or caramel sauce for extra sweetness.
- A dollop of whipped cream for a creamy contrast.
- Nuts like almonds or hazelnuts for crunch.
VARIATIONS
If you want to change things up, there are many ways to tweak this recipe:
- Chocolate Variations: Use different types of chocolate, like milk chocolate or even white chocolate, for various flavors.
- Flavor Add-ins: Mix in orange zest or espresso powder for an extra layer of flavor.
- Nut Variation: Add crushed nuts or chocolate chips into the batter for added texture.
- Gluten-Free Version: Swap the cocoa powder with a gluten-free alternative for those with dietary restrictions.
FAQs
1. Can I use chocolate chips instead of dark chocolate?
Yes, you can use chocolate chips, but the texture might change slightly. Chunks of chocolate will create more pockets of gooey chocolate.
2. How do I know when my cake is done baking?
Check the edges for firmness and the center should be slightly soft. A toothpick inserted should come out with some moist crumbs.
3. Can I make it ahead of time?
Yes, you can make the cake a day ahead. Just store it properly in the fridge and bring it to room temperature before serving.
4. What if I can’t find caster sugar?
You can make your own by blending granulated sugar until it is fine, but not powdery.
MAKE-AHEAD TIPS FOR Twice-baked Chocolate Cake
To make your baking experience easier, you can prepare some components in advance. You might consider melting the chocolate and butter the day before and storing the mixture in the fridge. This way, when you’re ready to make the cake, you can jump right into mixing the other ingredients.
You may also bake the cake in advance and let it cool. Store in the fridge, and when it’s time to enjoy, simply reheat it slightly in the oven. This will keep the cake moist while bringing back its deliciousness.
Try out this Twice-baked Chocolate Cake recipe for a tasty and impressive dessert that everyone will love! Happy baking!
Twice-baked Chocolate Cake
Ingredients
Method
- Preheat the oven to 180°C (350°F) and grease a cake tin with butter.
- Melt the butter and dark chocolate together in a bowl over simmering water, stirring until smooth.
- In a separate bowl, whisk the egg yolks and sugar until pale and fluffy, then stir in the chocolate mixture.
- Fold in the sifted cocoa powder until just combined.
- In another bowl, whisk the egg whites until soft peaks form, then gently fold them into the chocolate mixture.
- Pour half the batter into the prepared tin and bake for 15-20 minutes until the bottom is set but still soft.
- Pour the remaining batter on top and bake again for another 10-12 minutes until the surface is slightly underbaked.
- Allow the cake to cool in the tin for a while before transferring it to a cooling rack.
- Serve with crème fraîche and enjoy.