The last couple of weeks have been so insanely busy with people and activities, that I hardly found the time to create any sweet stuff in the kitchen!

My husband is a true chocolate lover, and as such, I rarely make any cakes or tarts which are made with fruit (he things fruits taste best when fresh, not messed around in any other way).

Why am I telling you this?

I got a special request from him to make a “hot chocolate cake”, and since I didn’t want to make the “chocolate Lava” style ones, which you need to serve immediately, I had to invent something all by myself.

this cake is extremely moist, with bold flavors of chocolate and coffee. It is not insanely sweet either. goes very well with a large scoop of vanilla ice cream.

I actually made a mini cake (6” pan) and cut the recipe in half because most of the time I make it only for the two of us. I introduce you the regular-sized version:

Moist Mocha Cake

Ingredients:

12 ounces semi-sweet chocolate, chopped

1 cup butter

7 large eggs. separated

1 cup sugar, divided

3/4 cup all purpose flour

1 tbls groud coffee (optional)

Method:

Preheat oven to 350°. Grease a 9-inch spring form pan; line bottom with parchment paper. Grease and flour parchment, tapping out excess flour; set aside.

Stir together chocolate and butter in a double boiler over low heat until smooth. Remove from heat.

Beat egg yolks and 3/4 cup sugar  until pale and thick. Add melted chocolate mixture, beating until blended. Add flour, beating until blended, stopping to scrape down the sides. Add the coffee.

In a stand or electric mixer, beat egg whites l at medium-high speed adding half way the salt and remaining suar and keep beating until soft peaks form. continue beating until it holds its shape. Fold one-third egg white mixture into chocolate mixture; repeat twice. Pour mixture into prepared pan.

Bake at 350° for 50 to 55 minutes or until slightly firm to touch. (Cracks will form on top of cake.) Remove cake to a wire rack; run sharp knife around edge of pan to loosen. Cool slightly.

Remove sides of spring form pan. Invert cake onto serving plate, and remove spring form bottom and parchment paper. Serve warm with Hot Chocolate Sauce; garnish, if desired.

I used edible gold spray to spray the top of the cake so it will look more festive.

happy winter break everyone! and bon appetit!

 

Dana