Ingredients for Chocolate Broiler Cake
- German Cooking Chocolate
- 3 tablespoons (45g) butter
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1 cup (125g) all-purpose flour
- 2 tablespoons (10g) cornstarch
- Egg Whites
- 1/2 cup (60g) powdered sugar
- Boiling water (amount needed to reach drizzling consistency)
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How to Make Chocolate Broiler Cake
- Grease and line the bottom of an 8x8 inch baking pan with wax paper.
- Melt 4 ounces of chocolate and set aside to cool slightly.
- 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.
- Add 3 large egg yolks one at a time, beating well after each addition.
- 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.
- Divide the batter in half.
- Add the melted chocolate to one half of the batter and stir well to combine.
- Thoroughly wash and dry your beaters.
- In a clean, dry bowl, beat 3 large egg whites until soft peaks form.
- Gradually add 1/4 cup (50g) granulated sugar, beating until stiff, glossy peaks form.
- Gently fold half of the egg whites into each of the divided batters using a spatula. Be careful not to deflate the egg whites.
- (Note: The batter may appear slightly curdled; this is normal.)
- Spread about 1/2 cup of the chocolate batter evenly in the prepared pan.
- Place the pan approximately 5 inches from the broiler flame and cook for 1-2 minutes, or until the top is set.
- Spread about 1/2 cup of the plain batter on top of the cooked chocolate layer. Bake under the broiler for 1-2 minutes.
- 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.
- You should have approximately 10 layers when finished.
- Let the cake cool in the pan for 10 minutes.
- Loosen the edges with a butter knife and carefully invert onto a wire rack. Remove the wax paper.
- Let the cake cool completely.
- **Prepare the Chocolate Drizzle:** Melt the remaining 4 ounces of chocolate and 3 tablespoons (45g) of butter together in a microwave-safe bowl.
- Stir in 1/2 cup (60g) powdered sugar until the mixture is crumbly.
- Gradually add boiling water, 1 tablespoon at a time, until you reach a drizzling consistency.
- Drizzle the chocolate sauce over the cooled cake and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
198g
Fat
63g
Carbs
20g
