Craggy Chocolate Cake

So earlier today as I was reading through blogs that I follow I came across a recipe for Craggy Chocolate Cake. I am embarrassed to say that I cannot remember whose blog I copied the recipe from. 

** 7/31/12 -- I found the blog that had the recipe and lovely tablescape. It was Lines from Linderhof and you can view her post here.

The cake was made for the dessert at a meal to be enjoyed before going to a poetry reading. The table was beautifully set for a group of friends. If anyone has any idea  who the blog belongs to, I would really appreciate it.

The recipe is by Laura Calder and listed elsewhere on the net. But I would never had known of it unless I was blog hopping. So thank you to the blogger who gave me the recipe.

I stopped in the middle of reading her post to take out the butter and eggs so they would be room temp for baking.

The cake is fabulous. Think of a combination of cake, brownie and soufflé. Rich, but not too sweet. Wonderful when still warm with a glass of milk. I am not usually a chocolate fiend, but this called for bittersweet chocolate so it called my name. It reminded me of the Comatose Brownies that I make. I will have to post that recipe.





Yes there is a piece cut out of it. I didn’t even think about blogging about it as I waited for it to come out of the oven. So the picture is not pretty, but I highly recommend the cake.
The recipe per the blog:

CRAGGY CHOCOLATE CAKE
7 ounces bittersweet chocolate, chopped
7 ounces butter, softened
4 eggs, separated
1 c. sugar
Heat the oven to 375.   Line an 8 inch springform with parchment and grease and flour pan.
Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth.   In a separate bowl, beat the egg yolks with 1/2 c. sugar until tick, pale and ribbony.   In yet another bowl, beat the whites to soft peaks.    Scatter over the remaining 1/2 c. sugar and beat to a stiff meringue.
Slowly whisk the chocolate mixture into the yolk mixture.    Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula.   Pour the batter into the prepared pan and bake 50 minutes.
Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and top with crack, appealingly. Serve with a drift of slightly sweeter whipped cream, flavored with vanilla, rum or orange flower water (I used Grand Marnier).

Don’t be shocked if you also stop reading to go to the fridge and take out some ingredients.

Stitch at you soon,
                             Dawna