I used to say "the more chocolate you use, the better the cake."
And some days I still believe that. But as it turned out, I can make an amazing cake with just a pinch of chocolate. Well, not exactly a pinch, more like 2-3 ounces.
I saw a recipe for grated chocolate bundt cake in one of my cookbooks, but I didn't give it much attention until one afternoon when my daughter, Tiffany, asked me to make it. It's a sort of game around here.
My little ladybug pulls a cookbook out of the bookshelf, opens it randomly and we get busy. It's a fun afternoon activity and I'm never complaining, especially when we have to make a chocolate cake.
This cake is not exactly a typical heavy chocolate cake. It's not rich, nor overly sweet and definitely not chocolate-y. It's light, airy, slightly sweet with just a touch of chocolate, just enough to make you crave for more.
To make it you mix the flour with sugar, making a well in the middle, almost like when you make fresh pasta. Add some melted butter, egg yolks and grated chocolate and stir to combine.
Separate egg whites are whisked till firm peaks form incorporating lots of air, which gives the cake its light airy texture.
Once the cake is baked, cooled and cut into squares, you take each piece and dip it in a chocolate sauce and grate some more chocolate on top to make it pretty.
And for another chocolate delicacy, try this Chocolate Chip Shortbread Brownie Recipe!
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup sugar
- 5 tablespoons butter, melted
- 1/4 cup water, room temperature
- 2 egg yolks
- 4 egg whites
- 1 ounce grated chocolate
- 1 ounce milk chocolate, finely chopped
- 1/3 cup half and half
Heat the oven to 350°F. Line an 8X8" baking pan with parchment paper. Set aside.
In a mixing bowl add the flour, baking powder and sugar. Make a well in the middle.
Add the melted butter, water and two egg yolks to the well. Stir to combine. Fold in the grated chocolate.
In a clean, grease free bowl, add the egg whites and whisk them until firm peaks form.
With a spatula, fold the egg whites into the chocolate mixture until all ingredients are combined.
Spoon the mixture into the prepared baking pan and bake in preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean.
Leave the cake to cool completely in the pan.
Once cooled, take the cake out of the pan, by gently inverting it, cut it into 16 squares and set aside.
In a small heatproof bowl, heat the half and half and pour over the chopped chocolate, stirring to combine.
Take each piece of cake and dip it into the chocolate sauce. Do the same with the remaining 15 pieces.
Once all the cakes are dipped in chocolate, grate some chocolate on top of them, if you prefer.
You have to work quite fast, or the sauce will thicken. If that happens, you can add a few more drops of half and half and heat it gently.
Crazy for Chocolate by Family Circle Editors.