Chocolate Crunch Cake

Posted on Jun 12, 2015 in Blog

Chocolate Crunch Cake

Chocolate Crunch Cake

A cross between a brownie, a chocolate fondant and a dense mousse. That’s how amazingly delicious this cake is. It’s fudgy at the bottom, squidgy and soft in the centre and has a crackle at the top. The addition of poppy seeds or cacao nibs give a hidden crunch.

You could serve it with vanilla ice cream, poached fruit or a dusting of cocoa powder or icing sugar, but it’s equally delicious on its own. It’s best served once it’s cooled and will keep well in the fridge.


Here is what you need:-

200g butter

200g dark chocolate

5 eggs at room temp

250g light brown sugar

1 tbsp. plain flour

3 tbsp. poppy seeds or cacao nibs

Preheat the oven to 200C (gas). Butter a 23cm round ceramic or pyrex dish and place it on a baking sheet.

Put the chocolate and butter in a bowl set over a pan of simmering water. Leave to melt, stirring occasionally. Once melted set aside to cool.

In a large bowl whish the eggs until broken down, about a minute. Add the sugar and flour and whisk until smooth. Pour in the chocolate mixture and whisk on low speed until thoroughly combined. Stir in the the poppy seeds or cacao nibs.

Pour the batter in the dish and bake for about 35 mins. The top will rise and form a crust but the centre will have a slight wobble. It may seem underbaked but it’s fine. Leave to cool completely before serving.

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