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morticia's chocolate cake

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Morticia's flourless chocolate cake

The best, darkest, gooey-est chocolate cake ever – so I’ve called it Morticia’s cake*. A bit of effort involved, separating eggs and folding the batter carefully but the end product is pure Addams Family.

*I think the original name is torta morbida and contrary to expectations, it means ‘fluffy cake’. But I hope Italians will forgive me if I use the ‘morbid’ association in the spirit of Halloween!

morticia's chocolate cake

Servings: 10-12Time: about an hour

INGREDIENTS

  • 150g good quality dark chocolate
  • 150g icing sugar
  • 75g butter
  • 3 large eggs
  • a pinch of salt
  • 17g (a tablespoonful) of corn flour


METHOD

Melt the chocolate with the butter over bain-marie, or in a bowl placed over a pan with a little boiling water. Don’t stir until it all dissolves, then leave to cool.

Separate the eggs – place the egg yolks in one bowl with the icing sugar and beat until pale and fluffy. Sieve the flour over the mix and fold gently.

Beat the egg whites with salt in another bowl until they form stiff peaks. Add the cooled chocolate to the egg yolk mix, stir gently, the very carefully fold in the egg whites with a spatula. Don’t worry if a few streaks of egg white still remain.

Bake in an oven preheated to 180C/350F/gas 4 for 35 minutes. Remove from the oven and cool in the tin. It will subside a little and crack beautifully. The middle should be still a bit runny, gooey and lava-like – gorgeous.

For Halloween decorate with sprinkles and icing drizzle like I’ve done here (spider optional).

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