Flourless chocolate crater cake

April 6, 2023

Fill the “crater” with spiced whipped cream.William Meppem

Time:30 mins - 1 hourServes:8

Without flour for structure, this cake relies on the air and foam from the beaten eggs. It will rise in the oven to quite a great height, then collapse on itself as it cools from the weight of the trapped air. That might sound or look unappealing, but consider the “crater” a perfect cavity for holding a deliciously flavoured, softly whipped cream.

The cake can also be served warm, in which case spoon the cream onto the serving plate alongside the slice.

Ingredients

250g dark chocolate (at least 70 per cent cocoa solids), chopped into pieces
125g unsalted butter, cut into large dice
2 tbsp hot espresso coffee*
1 tsp ground cinnamon
1 tsp vanilla extract
6 large eggs, at room temperature (2 whole eggs, 4 separated)
100g soft, light-brown sugar
⅛ tsp salt
100g caster sugar
2 tsp cocoa powder, for dusting

cream topping

300ml pure cream (for whipping)
½ tsp vanilla extract
1½ tsp finely ground espresso coffee*
½ tsp ground cinnamon
5 tbsp icing sugar

Method

Step 1
Line the base and sides of a 20cm round cake tin (that has a removable base) with baking paper.
Step 2
Place chocolate and butter in a small heatproof bowl, set over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until chocolate and butter have melted, then remove the bowl from the heat. Add the coffee, cinnamon and vanilla before setting aside to cool.
Step 3
Place the 2 whole eggs and 4 egg yolks in a large bowl and whisk for a couple of minutes to break up and aerate. Add the brown sugar and whisk for another couple of minutes to incorporate, then add the chocolate mixture. Whisk gently to combine, then set aside.
Step 4
Preheat the oven to 175C fan-forced (195C conventional).
Step 5
Place the 4 egg whites into the clean bowl of a cake mixer, add the salt and beat with the whisk attachment on medium-high speed until soft peaks form. Spoon in the caster sugar, one tablespoon at a time, continuing to beat all the while until firm peaks form.
Step 6
Using a large, flexible spatula, gently fold about one third of the egg-white mix into the chocolate mixture to loosen it, then fold in the remaining two-thirds. Avoid over-mixing since the batter will deflate, but do make sure there are no large streaks of egg white visible.
Step 7
Scrape the mixture into the prepared cake tin and place in the oven for 35 minutes. At the end of that time, the cake will have risen and cracked on top, while a skewer inserted into its centre should emerge with just a few crumbs attached. If it comes out wet, leave it in the oven for another 5 minutes. Remove the cake from the oven and place on a rack to cool. The centre will cave in on itself and form a “crater” after a few minutes; this is as it should be.
Step 8
When ready to serve, transfer the cake to a serving plate. Place all the ingredients for the cream topping in the bowl of an electric mixer. With the whisk attachment in place, whisk on medium-high speed until soft waves form. Spoon the cream into the middle of the cooled cake and spread gently with the back of a spoon almost to the edges. Dust the cocoa powder lightly over the cream just before serving.