Valentine's Day Chocolate Cake Recipe
A Deliciously Decadent Dessert with a Hint of Orange
Feb 9, 2009
The American culinary writer M. F. K. Fisher once said that “sharing food with another human being is an intimate act that should not be indulged in lightly.” Valentine’s Day provides an excuse – if one were needed – to choose one’s dining companion, stay at home and cook up something really special. This cake, which is deliciously rich and gooey as a result of the high proportion of dark chocolate used, is perfect for sharing at the end of the meal.
Tip: Use dark chocolate with a high cocoa content of between 75% and 85%.
Makes about 8-10 slices.
Preparation time: 25 minutes.
Cooking time: 70-80 minutes.
Ingredients:
- 7 oz / 200 g dark chocolate
- 2 tablespoons water
- 7 oz / 200 g granulated sugar
- 6 eggs, separated
- 2 teaspoons grated orange zest
- 2 teaspoons fresh orange juice
- 7 oz / 200 g soft, unsalted butter
- 3 oz / 85 g plain flour
- Icing sugar to decorate
- Mascarpone to serve (optional)
Preparation:
- Preheat the oven to 355 degrees F / 180 degrees C and lightly oil a 5-inch cake tin with a removable bottom.
- Fill a small saucepan about half full with water and bring to the boil. Break the chocolate into pieces and put in a glass bowl along with the 2 tablespoons of water. Balance the bowl over the saucepan, but ensure the water does not touch the bottom of the bowl, otherwise the chocolate will cook rather than melt. Stirring regularly, melt the chocolate. Add a little more water if the chocolate is too thick.
- While the chocolate is melting, whisk together the sugar and egg yolks with a small whisk until thick, frothy and light yellow. Put to one side.
- Use an electric whisk (or the small whisk again if necessary, although this will take a little longer) to whisk the egg whites until they form stiff peaks. Put to one side.
- Gradually fold the chocolate into the egg yolks and sugar.
- Cut the butter into small pieces and mix into the chocolate, followed by the orange zest and juice.
- Gradually fold in the flour, then the egg whites. Mix just until all the ingredients are incorporated.
- Pour the batter into the cake tin and cook in the middle of the oven for about 70-80 minutes, or until the surface feels firm and a knife inserted comes out clean. Move the cake down in the oven a little if the top seems to be getting dark too quickly.
- Cool for about 20 minutes on a rack before gently removing from the tin. Once completely cool, store in an airtight container until needed.
- Sprinkle with icing sugar just before slicing. If serving with mascarpone, mix this first with two more teaspoons of grated orange zest and enough orange juice to form a smooth cream. Put a generous ‘dollop’ next to each slice.
This rich cake is perfectly complemented by a strong espresso or better still, a glass of Banyuls, a French red dessert wine.
Find more Valentine's Day recipes here and a romantic Valentine's Day menu here.
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