Craggy Chocolate Cake

Total Time:
1 hr 5 min
10 min
Inactive Prep:
55 min
8 servings


  • 7 ounces/200 g 70 percent chocolate, chopped
  • 7 ounces/200 g butter, softened
  • 4 eggs, separated
  • 1 cup/200 g sugar
    • Serving suggestion: Sweetened or flavored whipped cream.


    Heat the oven to 375 degrees F. Line with parchment, grease, and flour an 8-inch/22 cm springform 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 yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup 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 the top will crack, appealingly. Serve with a drift of slightly sweetened whipped cream, flavored with vanilla, rum, or orange flower water.