I actually have no idea what to call this cake. The original recipe was called “Dark Goddess Cake” but I don’t even know what that means. Think of a super dense, creamy and UBER moist brownie in cake form. But a coworker at the university was celebrating his 10 year anniversary at work, and I promised him a cake/some sort of baked goods over the summer. (Go phone reminders or else I would have completely forgotten!). I picked a gluten-free one because I didn’t want him to be Pukezilla on his anniversary. Naturally.
When I had baked this cake, I was actually a little disappointed. I’ve never really baked a cake before (I know, I have a food blog and I’ve never made cake), and I was worried that it wouldn’t work out. The directions said to bake at 350F for 50 minutes, and a toothpick should come out of the middle with a couple moist crumbs. When I did that, the toothpick (chopstick) I used came out caked in batter. So I left it in there after I did all the dishes from my cake-scapade (about 15-20 minutes). After that, the cake had doubled in size and I decided that it was time to take it out. The cake deflated in the middle but OMG it was delicious.
However, I was surprised by the amount of eggs in this recipe. I think there were about 8-10 slices in this cake, and depending on the size of the slice, you were almost eating one egg for each slice. It was bizarre but I’m DEFINITELY reusing this recipe in the future. It was unreal.
Ingredients:
- 3/4 cup butter
- 8 oz semi-sweet chocolate
- 4 oz 70% chocolate (I used 8 blocks of semi-sweet, 4 blocks of 70%, but I like dark chocolate)
- 7 eggs
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup almond flour
- (1 tbsp vanilla) <=== I tooootally forgot this ingredient but it was delicious anyway.
Directions:
- Chop the chocolate and butter so that it melts evenly and quickly.
- Over a double boiler, melt the chocolate and butter until almost smooth, then remove from heat and stir to melt the remaining chunks. Set aside and let cool. Stir occasionally to keep smooth.
- Whisk eggs until light and frothy (about 2-4 minutes by hand). Add brown and white sugar and mix until smooth.
- Temper the chocolate into the eggs by slowly pouring it into the egg mixture and whisk vigourously. (This way you don’t cook the eggs with the heat from the chocolate mixture). Switch to a spatula to incorporate the remaining ingredients.
- Sift almond flour and cocoa powder into the batter and mix until incorporated. (My almonds weren’t ground very finely so they’re the chunks you see below)
- Pour into a parchment paper lined (and then greased) 9″ springform pan.
- Bake at 350F until a toothpick comes out of the centre with a few moist crumbs. (about 50-70 minutes)
- Let cool on a wire rack, then refrigerate overnight. This lets the chocolate flavour settle and get even more delicious. =P
- Remove from pan. They’ll be cracked but that’s okay because it’s delicious.
- Dusk with powdered sugar to cover the ugly cracks…kind of.
- Cut and OMNOMNOM that up.
This cake has changed my life.
