Name: Twice-baked Chocolate Cake
Cook time: 1 h 12 min
Total time: 1 h 12 min
Ingredients: 240g 70% Dominican Republic chocolate; 240g unsalted butter; 7 eggs, separated; 260g caster sugar; 15g cocoa powder, sifted

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Recetas de Ana

Melt chocolate & butter together, then cool slightly.

Whisk egg whites with ⅓ of the sugar to soft peaks. Then, whisk yolks with remaining sugar until thick & pale.

Stir melted chocolate and butter into yolks, then fold in egg whites and cocoa powder

Pour half the batter into a lined 20cm tin. Bake at 170°C fan for 45 min, until set. Cool slightly & press edges flat.

Lower oven to 160°C fan. Pour in remaining batter & bake 25–30 min, until edges are set & middle is soft.

Twice-baked Chocolate Cake

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