“Only one thing to say here . . . you MUST eat this cake warm. Either enjoy it straight from the oven (best) or warmed in the microwave (not too shabby either). It’s fine cold, but just lacks some of the indulgent fudginess and the exotic fragrant wafts of an Indian spice merchant’s attic are more subdued. The secrets here are the absence of flour and the staggered addition of the egg whites.” Matt Preston p. 274
Warm, Fudgy Chocolate Cake With Chai Spices
250 g dark chocolate (70% cocoa solids), broken into rough pieces
250 g unsalted butter, diced
250 g light brown sugar
100 g (⅔ cup) plain flour
6 large eggs, separated
¼ teaspoon cream of tartar
pinch of salt flakes
whipped cream, to serve
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice or star anise
Preheat the oven to 170°C. Butter and line the base and side of a
23 cm springform cake tin.
Melt the chocolate in a heatproof bowl set over a small saucepan of just
simmering water. Alternatively, melt the chocolate in the microwave in
30-second bursts, stirring in between.
Remove from the heat, add the butter and allow it to melt.
Put the sugar in a small saucepan with 3 tablespoons of water and heat gently
until it has completely dissolved.
Combine the melted chocolate and the melted sugar in a large mixing bowl and
leave to cool for about 5 minutes.
Combine the chai spices and stir into the flour. Add to the chocolate mixture.
Make sure you have a large bowl that is completely clean and dry. Add the
egg whites, the cream of tartar and salt and whisk to soft peaks using an
Stir the egg yolks fairly briskly into the chocolate, then add around a third of
the whipped egg whites and fold it into the batter to slacken it. Fold in the
rest of the egg whites in two more lots, then pour the batter into the prepared
Bake for 35–40 minutes, then remove the cake from the oven. Leave it to cool
very briefly before releasing it from the tin and serving it warm with plenty