Chocolate cake from Yotam Ottolenghi

Chocolate cake from Yotam Ottolenghi

I promised you a gourmet week… And for me, no indulgence without chocolate. I therefore offer you a new chocolate cake recipe.

It was in the book Sweet by Yotam Ottolenghi and Helen Goh that I found this superb recipe. It is explained in the presentation that this cake was named “The word’s best chocolate cake”. Inevitably, presented like that, I could not miss it.

The recipe is really very simple. The result is a huge cake. And no doubt to have, it is really very good. Perhaps not quite the best in the world, but, it is certain that it is a recipe to discover imperatively, to make and to redo.

So this cake is huge. And of course, he is also very, very rich. On the other hand, you don’t have to devour it during the day, because it keeps very well, for several days.

Chocolate cake from Yotam Ottolenghi:


Cake:

250g butter
200g 70% chocolate
2 pods of coffee powder
350g boiling water
200g caster sugar
2 eggs
240g flour
1 tsp baking powder
30g bitter cocoa powder
1 pinch of fleur de sel

Preheat the oven to 170°C.

Dissolve coffee with boiling water.
Pour over the chocolate and the butter in pieces. Mix well to have a smooth mixture.

Add eggs and sugar. Whisk.

Sift the flour, baking powder and cocoa over the mixture.
Add the fleur de sel. Mix without insisting.

Pour the batter into a 22cm silicone mould.

Cook for about 50 minutes. Check the cooking with a spade, and possibly extend a little.

Let cool before unmolding, then let cool

The word's best chocolate cake, Yotam Ottolenghi

Ganache:

200g 70% chocolate
200ml cream
1 tbsp golden syrup
25g butter

Heat the cream and the golden syrup.
Pour over the chopped chocolate and let sit for a minute.
Mix vigorously.
Add the butter in pieces. To mix together.

Let cool to room temperature.

Cover the cake with ganache. The quantity seems large, but it is very well proportioned with the cake.

This cake keeps well for 2-3 days at room temperature.

Slice of chocolate cake by Yotam Ottolenghi

To finish: I slightly reduced the amount of sugar in the cake. Normally it is 250g.
I also chose not to serve it with the coffee mascarpone cream that is suggested in the recipe.


If you don’t have golden syrup, you can substitute honey or glucose.

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