Recipe of the Week: Death by Chocolate
Alexandra Blagdon, seasonal chef for Morgan Jupe, shares some of her top recipes from the chalet kitchen so you can recreate the mountain magic.
Following a special request by a client this week at Chalet de mes Rêves, Alex has agreed to divulge the recipe for her super-indulgent chocolate cake. It’s flourless, by the way.
Alex says this recipe is truly a dangerous one. It is the perfect apology; the best congratulations and there’s no better way to say “I love you”. In short, the answer to all things chocolatey …
Alex inherited the recipe from her mentor at Villa Bordoni (Chianti, Tuscany). She’s refined it with her own personal touches but still pays homage to its creator and says that original is best so you better make the trip! http://www.villabordoni.com/
- Springform pan (9-inch)
- Baking paper
- Electric beater/whisk
- Hand whisk
- Large and small saucepan
- Rubber spatula
- Two large bowls
- 350g butter, cubed
- 550g dark chocolate, chopped (60% or higher)
- 430g brown sugar
- 5 tbsp caster sugar
- 8 eggs, divided into yolks and whites
- 1 tbsp Whisky
- 1 tsp vanilla essence
Make sure everything is weighed out ahead of time; preheat the oven to 160ºC; line and grease your springform pan; boil some water in your large saucepan and plug in your mixer.
Melt the butter and chocolate in a large bowl over the steaming water, until smooth. Remove from the heat and whisk in the whisky, vanilla and egg yolks. Put the brown sugar into a small pan with enough water to cover and heat gently until the syrup is clear, with no sugar granules remaining. Bring to the boil and allow to thicken slightly then remove from the heat and add to the chocolate mixture. Using the electric beater, whisk your egg whites with a pinch of salt and five tablespoons of caster sugar until stiff peaks form. Add half of the egg whites to the chocolate mixture and whisk in briskly, by hand. Now fold in the remaining egg whites.
Pour the mixture into the prepared springform pan and bake for one hour or so. Remove from the oven and press down the puffed up sides with a spatula as it cools. Allow to cool completely in the pan before removing. Ideally make this cake a day ahead of time and rest it in the fridge overnight. This will help to achieve a scrumptious, chewy texture.
You can cover the cakes in caramel, chocolate ganache, ice cream, popcorn, berries… Anything that takes your fancy!