Here's a great back pocket recipe for chocolate cake that you can always pull out whenever you need something that's easy to prepare and sure to please. The cake has a light and airy crumb thanks to the beaten egg whites and yeast in the batter, which ensures it rises in the oven. The ganache, on the other hand, is delightfully rich and silky smooth, and making it is a breeze: Just heat the cream, pour over chopped chocolate, and stir to melt; it will thicken as it cools.
- 5 medium eggs (separated)
- 30 grams butter (softened)
- 50 cocoa powder (grrams)
- 150 grams caster sugar
- 150 grams wheat flour (fine, with yeast)
- 200 grams plain chocolate
- 200 milliliters sour cream
- powdered sugar (to taste and for sprinkling)
- Whisk the egg yolks with butter and sugar until creamy.
- Add chocolate and stir to combine.
- Add the sifted flour, stir with a spoon. Do not over mix.
- Whisk the egg whites and carefully into batter.
- Pour batter into a 23 cm square pan greased and lined with parchment paper.
- Bake in a 350°F oven for 25-30 minutes.
- Allow to cool slightly and unmold.
- For the ganache: Heat the cream. Do not boil. Add the chocolate broken into small pieces. Stir until chocolate melts completely.
- Remove from heat and stir until cooled.
- Cover the cake with the ganache. Cut into squares, sprinkle with powdered sugar and serve with a scoop of ice cream or berries.