Pair it with: Jackson-Triggs Grand Reserve Meritage
Chocolate is a sure-fire way to satisfy almost any sweet tooth, especially when said chocolate is in the form of dense, fudge-y cakes like it is here. It’s another back-pocket recipe of mine – something I want you to keep handy for all self-indulging and entertaining purposes because it’ll come in handy. The blackberry cream topping here is magical, but if a caramel drizzle or strawberry coulis floats your boat have at it. You can’t go wrong with fudge-y chocolatey goodness, and that’s a fact.
A note on separating the eggs, for this and any recipe that requires this: the most important part of this step is making sure that absolutely no yolk gets into the whites. This is because egg whites will not whip if any fat is present, and even the most experienced bakers can easily make this mistake. So, what you’ll need to do is get two small bowls, and one larger bowl for whipping the whites. First, wipe one of the smaller bowls and the large bowl with a vinegar-dampened paper towel (either white or apple cider) to clean any residual oil. Second, whack the eggs one at a time onto the work surface to break shells. Third, using either your clean fingers or the cracked eggshells to pass the yolk back and forth, carefully strain the egg whites into the small vinegar-wiped bowl, and place the yolks in the second smaller bowl. If the egg white is free from yolk (which you’d only have to look for if the yolk had broken in step three) place it into the largest bowl. Repeat until all eggs have been separated.
Makes approximately 18 cakes.