Recently I bought Ottolenghi's cookbook and I have been exploring it. Mostly I bought it because I decided to eat healthier meals and he has tons of recipes where vegetables are the main characters. So I figured it would be a good source of inspiration for a new more varied diet.
As it turns out it also has a LOT of dessert and cake recipes... It appears I was attracted by the end of the book instantly. So I put my new healthy eating habits on pause and decided to test his chocolate fudge cake.
I was intrigued by the method: this cake is cooked in two stages, so in the end you obtain a cake with different textures. The bottom part will be stiffer and the top part more fudgy! And to make things better I decided to put dulce de leche in between the layers. This actually makes this cake PERFECT. I promise.
And to top it all off its gluten-free! Yes, my friends, you read right! More than one person that will appreciate this detail comes to mind! :)
So I propose we get to it!
Adapted from Ottolenghi, the cookbook
It makes an 18 cm cake
Dark chocolate (70% cacao)
Dulce de leche
Cocoa Powder for sprinkling
Pre-heat the oven to 170 degrees Celsius.
Butter your mould. I used a cake ring of 18 cm, this means it’s bottom less, easy to unmould. If you don’t have this, it’s better if you use a spring form cake pan. Make sure to butter it and line it with parchment paper.
In a big bowl that can resist high heat combine de chocolate and butter (they should be cut into small pieces). In a small pan bring the sugar and the water to a boil stirring frequently. Pour the sugar/water mixture over the chocolate/butter mixture and let it sit for about 3 minutes. Stir until all the ingredients are combined.
Add the egg yolks one at a time. Set aside the bowl and let it come to room temperature.
In the meantime, beat the egg whites and the pinch of salt until you obtain a firm meringue. You can do this using an electric mixer, a stand mixer or your hands and whisk! A little exercise!
Add the meringue to the chocolate mixture in 3 additions. Make sure you fold it in gently and with love and care You can either use a spatula or a whisk if you feel comfortable enough.
Transfer approximately 2/3 of the batter to the cake pan (you have already buttered!) and bake for about 35 to 40 minutes. When you insert your cake taster/skewer/brochette stick in the middle it should come out almost clean. Remove from the oven and let it cool down completely.
Using an off-set spatula or the back of a spoon make sure you flatten the cake. Don’t worry if it breaks a little. Add the dulce de leche and evenly cover the surface of the cake making sure you leave 1 cm from the border free of it! Add the rest of the batter and using an off-set spatula distribute it evenly until the cake is covered 100%.
Put back in the oven for about 20 more minutes. When you insert the cake tester it should come out a little moist! That means it’s ready.
For the baking times and right textures, you will probably have to adjust to your oven and own taste. Some might prefer this cake on the super moist side, others a little less. So trust your instinct!
Remove and let it cool completely before unmoulding.
Dust with cocoa powder. Enjoy!
It will last 4 days at room temperature properly covered.