John Myers
Ingredients for 1 servings:
- 200 g dark chocolate, 70% cocoa content
- 150 g butter
- 200 g sugar
- 4 eggs, separated
- 2 tbsp flour
- 1 tbsp rum, or 1 tsp rum flavoring
- 1 pinch of salt
- 75 ml cream
- 20 g butter
- 100 g chocolate, dark, 70% cocoa content
- 50 g sugar
- 1 tbsp crème fraîche
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
With a creamy chocolate center
Dough: Melt the chocolate, butter, and 100g of sugar in a saucepan (or in a double boiler) over low heat. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the 100g of sugar. Mix the egg yolks with the flour and rum and stir into the chocolate-butter mixture. Fold in the beaten egg whites. Pour the batter into a greased springform pan and bake for 30 minutes at 160°C in a preheated (important!) oven. Allow to cool completely in the springform pan. Glaze: Do not prepare until the cake is completely cool. Bring the cream and butter to a boil. Remove from the heat and add the chocolate piece by piece, stirring continuously until melted. Allow to cool slightly. Bring 50ml of water and sugar to a boil and stir in the crème fraîche. Stir into the chocolate mixture and allow to cool slightly, stirring occasionally. Remove the cooled cake from the springform pan, place it on a wire rack, and pour the glaze over it. Let it set for 1 to 2 hours, ideally in the refrigerator. The cake stays moist for a very long time and – thanks to the very small amount of flour – has a moist, creamy chocolate center. You don’t have to refrigerate it, but it tastes even fresher and more delicious from the fridge—simply better. This cake is an absolute must for any chocolate lover. I hope you enjoy it as much as we do.
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