sirup house — Gooey chocolate cake with a crunchy shell

Ingredients

Eggs, 3 (yolks and whites separated)
Sugar, 175 g
Lemon juice, 2 tsp
Instant coffee, 1 tsp
Chocolate, 150 g (i usually use 100 g dark chocolate and 50 g milk chocolate)
Butter, 100 g
Cocoa powder, 50 g
Flour, 50 g
Vanilla, 1 tsp
Baking soda, 1/2 tsp
Salt, 1/2 tsp

Method

Separate the egg whites from the yolks.
First, let’s make a coffee meringue with the egg whites, sugar, lemon juice and instant coffee.
Combine the egg whites and lemon juice in a bowl and whisk using a stand mixer or a handheld mixer for about 1 minute until frothy and doubled in size.
Gradually add in the sugar in about 4-5 additions, whisking for 1-ish minute between each addition.
Once half of the sugar has been added, add in the instant coffee and whisk. Continue adding the sugar and whisking.
Whisk until stiff peaks. This should take anywhere from 10-15 minutes total. All the sugar won’t be dissolved, but that is okay. Just make sure that the meringue reaches stiff peaks. Set this aside.
Preheat your oven to 175 C (350 F).
Line the bottom of a 22 cm cake tin with parchment paper.
Combine the chocolate and butter and melt over a double boiler or in the microwave and mix until combined.
In another bowl, whisk the egg yolks until broken up. Add in the chocolate + butter mixture gradually, whisking between each addition and until smooth.
Now add the cocoa powder, flour, vanilla, baking soda and salt to the egg yolk mixture and whisk until combined. This will be very thick so just combine it as well as you can.
Now, gently fold in the meringue in 3-4 additions.
Pour into a parchment lined 22 cm baking tin and bake at 175 C (350 F) for 20-25 minutes until a toothpick comes out clean (or almost clean).
The cake will rise quite a bit but the middle part of the cake should deflate after removing from the oven.
Let it cool for about 30 minutes to an hour, slice and enjoy.

I hope you love it as much as i do.

Method with photos

Separate the egg whites from the yolks.

First, let’s make a coffee meringue with the egg whites, sugar, lemon juice and instant coffee.

Combine the egg whites and lemon juice in a bowl and whisk using a stand mixer or a handheld mixer for about 1 minute until frothy and doubled in size.

Gradually add in the sugar in about 4-5 additions, whisking for 1-ish minute between each addition.

Once half of the sugar has been added, add in the instant coffee and whisk. Continue adding the sugar and whisking.

Whisk until stiff peaks. This should take anywhere from 10-15 minutes total.

All the sugar won’t be dissolved (you can see the sugar granules in the photo below), but that is okay. Just make sure that the meringue reaches stiff peaks.

Set this aside.

Preheat your oven to 175 C (350 F). Line the bottom of a 22 cm cake tin with parchment paper.

Now, let’s deal with the rest of the ingredients.

Combine the chocolate and butter and melt over a double boiler or in the microwave and mix until combined.

Whisk the egg yolks until broken up.

Add in the chocolate + butter mixture gradually, whisking between each addition and until smooth.

Now add the cocoa powder, flour, vanilla, baking soda and salt to the egg yolk mixture and whisk until combined. This will be very thick so just combine it as well as you can.