Question of the day: Can I eat cake, lose weight?
Well maybe not the way you’d think, but this truly is the closest thing to chocolatey heaven as far as cake goes, and you won’t have to feel bad about eating it.
This is a perfect cake to serve if you are following a low GI diet or you just simply enjoy deep, rich decadence without the guilt. You can even serve it to guests. They will never know…..my promise!
It’s easy to prepare, amazingly fast and has only two ingredients. Both of which are good for you.
Eggs, which are a great source of protein and high cocoa solid chocolate, which has many health benefits as well. This cake is rich and moist and carries a huge flavor kick. It’s like a chocolate bomb!
I have been making this cake for several years and I think I’m getting pretty good at it now. Each time I prepare it, the folding process becomes more rhythmic and zen like as I attempt not to deflate my egg whites. That being said, you really don’t have to pussy foot around this one. It comes together quite easily and like I said before, it has surprisingly few ingredients and a really short bake time. So without further ado,
Chocolate Cake (The Mediteranean Method)
Makes one 8” round
Oven temperature: 500 degrees
Prep time: 30 minutes plus 12 hours /overnight refrigeration
Bake time: 8 minutes
11 oz. (310 gm) 70 – 80 % cocoa solids dark chocolate (for cake batter)
plus and extra 7 oz.(185 gm) dark chocolate ( for topping)
10 large eggs, separated
Preheat oven to 500 degrees
Line an 8” springform pan with parchment paper. The liner for the pan sides, should be an inch or so taller than the pan to allow for rising.
In a large metal bowl, over a pan of simmering water, melt 11 oz. of chocolate. Do not let the bottom of the bowl touch the water. Stir often.
Once melted, allow the chocolate to cool slightly but not return to solid.
In a large bowl, whip the egg whites to stiff peak consistency. Do not over beat.
Transfer the bowl of warm chocolate to your work surface and gently stir in the beaten egg yolks. Then add a couple of tablespoons of the egg whites to temper this mix. Stir just to combine. Once combined, quickly and gently fold in the remainder of the egg whites until the mixture has the consistency of a light mousse. Do not over mix or you will deflate your mixture.
Pour this mixture into your prepared pan and bake for 8 minutes EXACTLY.
Remove the cake from the oven and allow the pan to cool on a rack for 30 minutes. Place it in the fridge to chill for at least 12 hours.
Turn the cake out of the pan onto a cake plate and pour a thin film of melted chocolate over the surface of it.
To serve, dip a sharp knife into hot water and use it to slice the cake.
My personal favorite way to serve (EAT) this is with a few fresh berries and a bit of cognac infused whipped cream. Or if the eat cake, lose weight thing isn’t your schtick and you just want to eat cake, it’s great with ice cream too!
Learn more recipe creation like this in our Cake Decorating Basics classes.
We are always striving to add something new to your list of flavor pairings.