Chocolate Broiler Cake Recipe

How to Make Chocolate Broiler Cake

1. Grease and line the bottom of an 8x8 inch baking pan with wax paper.
2. Melt 4 ounces of chocolate and set aside to cool slightly.
3. In a large bowl, beat 1/2 cup (100g) granulated sugar for 30 seconds. Add 1 teaspoon of vanilla extract and beat until light and fluffy.
4. Add 3 large egg yolks one at a time, beating well after each addition.
5. In a separate bowl, whisk together 1 cup (125g) all-purpose flour and 2 tablespoons (10g) cornstarch. Gradually add to the wet ingredients, mixing until just combined.
6. Divide the batter in half.
7. Add the melted chocolate to one half of the batter and stir well to combine.
8. Thoroughly wash and dry your beaters.
9. In a clean, dry bowl, beat 3 large egg whites until soft peaks form.
10. Gradually add 1/4 cup (50g) granulated sugar, beating until stiff, glossy peaks form.
11. Gently fold half of the egg whites into each of the divided batters using a spatula. Be careful not to deflate the egg whites.
12. (Note: The batter may appear slightly curdled; this is normal.)
13. Spread about 1/2 cup of the chocolate batter evenly in the prepared pan.
14. Place the pan approximately 5 inches from the broiler flame and cook for 1-2 minutes, or until the top is set.
15. Spread about 1/2 cup of the plain batter on top of the cooked chocolate layer. Bake under the broiler for 1-2 minutes.
16. Repeat steps 14 and 15 with the remaining batter, maintaining a 5-inch distance from the broiler flame. If this distance is impossible, reduce cooking time by a few seconds for each additional layer.
17. You should have approximately 10 layers when finished.
18. Let the cake cool in the pan for 10 minutes.
19. Loosen the edges with a butter knife and carefully invert onto a wire rack. Remove the wax paper.
20. Let the cake cool completely.
21. **Prepare the Chocolate Drizzle:** Melt the remaining 4 ounces of chocolate and 3 tablespoons (45g) of butter together in a microwave-safe bowl.
22. Stir in 1/2 cup (60g) powdered sugar until the mixture is crumbly.
23. Gradually add boiling water, 1 tablespoon at a time, until you reach a drizzling consistency.
24. Drizzle the chocolate sauce over the cooled cake and serve.