>Manille’s melt-in-the-mouth chocolate cake
Eggs 6 (whites whisked separately)
Vanilla sugar 2 paquets
Dark chocolate 200g ( no less than 70% cocoa)
Pinch of bicarbonate
One spoonful of cornflour (optional)
One thimble of good dark rum
One very important point when baking is to take all the ingredients out of the fridge at least 30mn beforehand.
When ready to bake, set your oven to 180 degrees. Melt the chocolate and butter on low heat then set aside. In a large bowl, vigorously beat the yolks with the sugar and the vanilla sugar until the mix turns paler and fluffier. Vanilla sugar is sold in small individual portions in France and is an ingredient I have always seen my grand mother make an ample use of! But it can easily be homemade by putting a split vanilla bean into a jar of caster sugar and forgetting it for a little while in your cupboard.
Now whisk the egg whites with a tiny pinch of bicarbonate. At that point I add a thimble of dark rum so the eggs are flavoured and increase in volume due to the added liquid! According to scientist Hervé This you can make up to one cubic metre of snow with one single egg white! But don’t attempt this now… Click and see the video later if you want to know more! Science is amazing when taught like this: I could even see some poetry in chemistry…
Mix the chocolate and the yolk mixture, add the cornflour (not in the original but I find it a good addition), then gently fold in the whites until you have a light, blended mix.
Pour into a deep, lined cake tin and into the oven for 30mn. The cake is ready when the first cracks form on the surface. Do not overcook it – this is truly scrumptious when still moist and creamy inside.
I shared a bite of this cake yesterday with a few good friends and with a second thimble of rum before heading home in the rain! My thank yous to everybody who came.