Every year the kids get to choose their own birthday cake and I will endeavour to produce a near perfect replica of their selected recipe.
When they’re young, naturally it isn’t a recipe they opt for, instead I get requests for cakes with Disney characters, animals or cars etc. As they get older, the challenges come. This year my eldest girl turned 17 and chose a cake from a book I had not yet baked anything from, it’s a recent addition to the shelf. A birthday gift for me, from
me the children. The recipe is a Chocolate Sunken Soufflé cake from The Violet Bakery Cookbook by Claire Ptak. This is a beautiful book with some delicious recipes. I was delighted to bake something from it, and hopeful the cake would be a success; after all if we don’t have hope we’ve nothing, not even cake!
Ingredients – makes one 23cm cake, serving 8-10
150g Butter (and extra for greasing the cake tin)
180g Dark Chocolate (min 70%)
Pinch Sea Salt
150g Caster Sugar
Cocoa Powder for dusting (I didn’t have any so used icing sugar)
- Preheat the oven to 150 Fan (170 conventional oven) Grease and line a 23cm loose bottomed tin.
- Melt the butter and chocolate together with the salt in a heatproof bowl over a pan of hot water. Once melted remove the pan from the heat but leave the bowl resting over the water until you’re ready to use it.
- Separate the eggs, adding the yolks to the bowl of your electric mixer. Add half the caster sugar and whisk together until the mixture is pale, fluffy and doubled in size. Fold the chocolate & egg yolk mixture together, it should be marbly, not fully incorporated.
- Wash and completely dry the mixer bowl. Add the egg whites and remaining sugar. Whisk on high until medium-soft peaks form; do not over whip. Fold the egg whites into the chocolate mixture until just mixed then transfer to the cake tin.
- Bake for 30-40 minutes until the top of the cake is puffed and just starting to crack. The cake will still have a bit of a wobble. Cool in the tin on a wire rack for at least 20 minutes.
- Dust and serve with whipped cream for a deliciously decadent treat.
Thankfully this cake was a success. It was light, flavourful and very, very moreish!