Motherhood, Marriage and Other Wild Rides

Health, Happiness and the Pursuit of Mommyhood

The Best Chocolate Cake for Lovers of Real Chocolate April 13, 2008

I absolutely love chocolate. To me, real chocolate begins at 70% cocoa; I especially favor the mid-to-high 80 range. I like it dark, I like it beautifully-made, and I like to taste the intricate notes imbued by the cacao beans’ country of origin. And even then, I like to compare the differences between soils and shared crops within a given region. I like to eat chocolate the way other people drink wine. And I know I’m not alone—you’re here, curious and likely hungry.

This recipe is adapted from Michel Montignac’s wonderful book, Slim Forever – The French Way. It offers a rare opportunity to transform the world’s best chocolate into an astonishing (I mean, mind-blowing) cake, without detracting from the chocolate’s inherent flavor and character. I say “rare” because this cake has the consistency of a mousse or cheesecake, although it is dairy-free and sugar-free—and flourless (wheat- and gluten-free). The best part? You can have your cake and eat it too; Montignac places all chocolate with 70% or more cocoa at a GI of 25.

Change My Life Forever Cake
Begin with just over a pound (16.5 ounces) of the best 70% or higher chocolate you can find. Click here for recommendations.

Line the bottom and sides of an 8-inch round springform pan with baking parchment. (The collar lining the side of the tin should rise above the top of the pan.)

Preheat the oven to 500 degrees.

In a double-boiler, melt 11 ounces of chocolate, broken into pieces.

Separate 10 eggs. Using a hand-held electric mixer, beat the egg whites until peaks form. Do not overbeat.

Remove the melted chocolate from the pan and let cool 5 minutes. Gently stir together the beaten egg yolks and add to the melted chocolate. Add a couple of tablespoons of the beaten egg white and stir just to combine. Quickly and gently fold the rest of the egg white until the mixture has the consistency of a souffle or light mousse. Do not overmix.

Pour the chocolate mixture into the pan and bake for 8 minutes exactly. Remove the pan from the oven and let cool 30 minutes; then refrigerate, covered, 12 hours or overnight.

To finish, take the cake out of the refrigerator and turn it onto a large plate. Melt 6.5 ounces of chocolate in a double-boiler as described above. Pour a thin film over the top of the cake. Chill in the fridge 15 minutes. To serve, dip a sharp knife in the hot water and use to slice the cake.

Still need coaxing to trade in candy bars (with empty nutritional calories, piles of sugar and often less than 10% actual chocolate, doing little more than rotting your teeth)? Check this out.
To emphasize my adoration of great chocolate, I’ll make this offer: if you live in Orange County, I’ll bake this cake for you myself, with your choice of either Scharffen Berger or Valrhona (or a mixture of each) and deliver it to your door for 40 bucks. How do you like them apples? 

Looking for more great recipes like this one? Check out my other blog, the Unassuming Foodie!


2 Responses to “The Best Chocolate Cake for Lovers of Real Chocolate”

  1. facingdiabetes Says:

    Any way of making this cake without eggs? I am a chocoholic (especially dark chocolate) with diabetes and your site has given me fantastic ideas on low glycemic index-chocolates.

  2. rjlacko Says:

    Glad to be of service! As a diabetic, dark chocolate certainly makes one delicious and delectable treat, without wreaking havoc on your insulin. The American Journal of Clinical Nutrition reports that eating dark chocolate (with 70% or greater cocoa offers 500mg polyphenols) is associated with improved insulin resistance and sensitivity and decreased systolic blood pressure, whereas white chocolate (offering 0mg polyphenols) has no effect.
    And, I do believe there are a few different ways to prepare this cake without eggs. The first that comes to mind involves reduced-fat cream cheese, and the second, tofu. Let me do some research–and by research, I mean finding new ways to eat chocolate–and get back to you with a proven recipe.

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