This week is an exciting one for me: I’m celebrating 9 years of writing my blog Mondomulia! It’s not quite a milestone yet, but it sure feels like a huge achievement to me. It’s certainly a good reason to celebrate and eat cake! For this special occasion I made a Double Baked Chocolate Cake, which is the best chocolate cake I have ever made and tasted!
I won’t bore you with too many words about my blog anniversary, but allow me a moment here to explain why every year of blogging is worth celebrating. Blogging is fun, exciting, rewarding, entertaining, but it is also hard work. Any blogger who makes it beyond the first 6 months and keeps going on for several years gets my full respect.
Knowing I have been writing these online pages, nearly every week, for over 9 years, fills me with pride. Knowing so many people from all over the world have read my posts and found them entertaining and useful fills me with joy!
I continue to blog in the hope to provide something useful to the people who read what I write: a recipe, a restaurant recommendation, a hotel review, or travel tips.
Blogging requires passion, determination, patience, and perseverance. A blog is a labour of love.
My rewards for this work come in the form of opportunities: to travel, to see beautiful places, to meet wonderful people, to eat at amazing restaurants.
I am grateful for these past 9 years of Mondomulia and wish for many more!
Gluten Free / Flourless / Nut-free / Double Baked Dark Chocolate Cake
And now, let’s talk about cake! This double baked chocolate cake recipe is featured in Ravneet Gill‘s book The Pastry Chef’s Guide: The Secret to Successful Baking Every Time. Remember these chocolate chip cookies? Yep, they are also from this book! Ravneet is also the co-founder of PUFF Bakery pastry school, so if you are looking for an online course to learn everything about pastry, this is for you!
There are many wonderful recipes in the book, but the reason why this double baked chocolate cake appealed to me is because it requires just 5 ingredients. I love keeping things simple! I also didn’t have to do any grocery shopping as this recipe calls for ingredients I always have at home: dark chocolate, butter, eggs, sugar and cocoa powder.
Don’t be fooled: just because there are only five ingredients in this cake, it doesn’t mean it is effortless to make. This is not a recipe where you can simply mix all the ingredients together with a wooden spoon (like this chocolate beetroot cake). Nope. There are different steps to follow, involving different bowls, the electric whisk, the stove, and the oven before you and this double baked chocolate cake can get to know each other. But. Totally worth it!
The distinctive feature of this cake is the two textures that are going on between the bottom layer and the top layer. The bottom half is cooked first and for longer, so it is over-baked, crispy, dense and dry. The top half of cake batter is added later and so it’s under-baked, slightly soft and jiggly.
The other great thing about this chocolate cake, which I know many of you are going to love, is that it’s gluten free and nut free! Many times gluten free cakes use ground almonds or other types of gluten free flours, but not this one. The only ingredients you need are chocolate, butter, eggs, sugar and cocoa powder. This is what makes this cake so rich, dense and delicious!
Ravneet writes that this cake is best eaten on the day it is made, but I personally found it to be even better the next day!
To make it more beautiful, I decorated the cake with a drizzle of white chocolate caramel sauce (not ashamed to say it was store-bought!) and chocolate sprinkles.
I have been enjoying a slice of this double baked flourless chocolate cake with a dollop of mascarpone cream. My husband, on the other hand, loves it with a scoop of vanilla ice cream. Ravneet recommends serving it with crème fraîche and fresh cherries when in season. The choice is all yours!
Recipe adapted from Ravneet Gill’s The Pastry Chef’s Guide
- 240g 70% dark chocolate
- 240g unsalted butter
- 260g caster sugar
- 7 medium free range eggs, separated
- 15g cocoa powder, sifted
Preheat the oven to 170 °C fan. Grease a 20.5cm (8″) or 23cm (9″) springform cake pan with butter and line the bottom with baking paper.
Slowly melt the chocolate and butter together over a bain-marie, then transfer to a large bowl to cool slightly.
Put the egg yolks in a mixing bowl with 160g of sugar. Whisk together until fluffy (you can use a stand mixer with the whisk attachment or a hand held electric whisk). In another bowl, beat the egg whites with the remaining 100g of sugar until soft peaks form.
Combine the yolks and sugar cream with the melted chocolate and butter mixture. Gently fold in the egg whites and sugar in three batches. Finally, fold in the cocoa powder.
Pour half of the cake batter into the prepared pan and bake for 45 minutes until risen and a toothpick comes out completely clean. Take out of the oven and leave to cool slightly. Turn the oven down to 160 °C fan.
When the cake is cool, press the edges down gently with your fingers, so the top is flat. Pour the remaining cake batter into the pan. Bake for 25 minutes until the outer edges have risen. The middle of the cake should be slightly soft and jiggly.
Allow the cake to cool in the pan completely before removing. Store in an airtight container at room temperature for 3-4 days.