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Tuesday, March 2, 2021

Chocolate cake

I bought a kilo of ceremonial grade (100%) chocolate to support a covid fundraiser for a permaculture cacao farm in Guatemala. It arrived a few months later and it’s a significant brick of slightly powdery, almost smoky chocolate. I don’t find it awesome for just snacking, but it makes a great hot beverage - the smokiness really comes through. The restaurant that organised the chocolate fundraiser sent this recipe through with the chocolate info and I thought it sounded worth a try - although the original was with 77% choc so I had to adapt...

106 g sugar
80 g butter
54 g 100% chocolate
2 eggs

Melt butter, sugar and chocolate in a double boiler. 

Meanwhile, set oven to 150C and butter a baking tin (I used a loaf tin for this amount - cake ended up about 1 in deep). Also break the eggs into a bowl and beat lightly.

When all is melted, add the eggs to the chocolate bowl and whisk. It may split but keep whisking - it will come together. When smooth, pour into prepared tin and bake for approx. 25 min (35 min for 5 egg version). Done when a sharp knife comes out clean. Take out and let rest in the tin until cool.


This was adapted from a version with 5 eggs, 200g butter, 200g sugar, and 200g 77% choc - that’s why the numbers are a bit weird. I also worked out for 3 eggs, which might have fit a little better in the tin: 120g butter, 159.6 g sugar, 80.4g 100% choc. Or for 5 eggs and 100% choc do 266g sugar and 134g choc. 

I wasn’t sure if it’d work with subbing 100% choc for 77% - had a feeling 100% wouldn’t be good for melting / cooking - but it worked really well!

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