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Twice-baked Chocolate Cake

A delightful and rich dessert with a unique preparation method, this Twice-baked Chocolate Cake is perfect for any occasion, featuring layers of dark chocolate and a creamy batter for a moist, fudgy texture.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 240 g unsalted butter, plus extra for greasing
  • 240 g 70% dark chocolate, roughly chopped
  • 7 pieces eggs, separated
  • 260 g caster sugar Can substitute with homemade caster sugar
  • 15 g cocoa powder, sifted For a gluten-free version, use gluten-free alternative
For serving
  • to taste Crème fraîche, to serve Optional

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease a cake tin with butter.
  2. Melt the butter and dark chocolate together in a bowl over simmering water, stirring until smooth.
Mixing
  1. In a separate bowl, whisk the egg yolks and sugar until pale and fluffy, then stir in the chocolate mixture.
  2. Fold in the sifted cocoa powder until just combined.
  3. In another bowl, whisk the egg whites until soft peaks form, then gently fold them into the chocolate mixture.
Baking
  1. Pour half the batter into the prepared tin and bake for 15-20 minutes until the bottom is set but still soft.
  2. Pour the remaining batter on top and bake again for another 10-12 minutes until the surface is slightly underbaked.
Cooling and Serving
  1. Allow the cake to cool in the tin for a while before transferring it to a cooling rack.
  2. Serve with crème fraîche and enjoy.

Notes

This cake can be stored in an airtight container in the fridge for about 3-4 days or frozen for up to 3 months. Pair with fresh berries or a drizzle of sauce for added appeal.