Belgian Chocolate Cake
With it being one of the biggest exports from Africa you’d think chocolate would be everywhere on this side of the world with Afro-chocolatiers left, right and centre however, surprisingly it’s only recently that coco has been going through its own African Renaissance.
70% percent of the world’s coco originates in Africa, its not an indigenous plant, having originated in Central and South America but with colonialism and conducive climate and soils the cocao tree has thrived and flourished here. REAL chocolate is a wonderful thing and more and more African cultivated and processed chocolate is showing up on the market. I had originally used a chocolate I had received from The Ivory Coast for this recipe when I first tried it and it works with any chocolate couverture, however for this specific recipe I used Callebaut chocolate from Belgium.
It makes for a dense chocolate sponge, not your typical springy type, leaning more towards a soft brownie. Really awesome served with a mousse or ice cream.
125g unsalted butter
220g Callebaut chocolate, 70%
2 tbsp cornflour/ Maizena
1 tsp baking powder
1 tsp vanilla extract
1. Melt the butter in a bowl over boiling water 2. Set aside to cool. 3. Add the chocolate. 4. Separate the eggs into yolks and whites. 5. When the chocolate has melted beat the egg yolks and then add them to the chocolate and butter. Mix well. 6. Add the cornflour, baking powder and vanilla extract. Mix well. 7. Whip the egg whites until stiff. Fold a bit of the egg whites into the chocolate mix to soften the mixture then gradually fold through the remaining stiff egg whites. 8. Pour into a greased and lined cake tin and bake for 20 minutes at 170°C. Reduce the temperature to 160°C and bake for another 15 minutes or until a toothpick comes out clean when inserted in the cake. 9. Remove from the oven, allow to rest for 10 minutes in the cake tin, then turn out on a wire rack to finish cooling off.