Gordon Ramsay’ has a tasty but unexpected ingredient he adds to the filling of his chocolate cake (Image: Getty)
Chocolate cake is the ultimate treat and it is incredibly easy to make at home yourself as long as you have the right .
“gooey” chocolate cake is a decadent dessert that is perfect to for a special occasion.
This is available on the which described it as “rich and sumptuous, but not heavy.”
One unusual ingredient in this delicious cake is that Gordon Ramsay has added lemon zest to the filling, but this pairing works as the citrus flavour compliments the richness of the cake.
Lemon zest helps enhance the taste of chocolate so you have a tastier dessert that is sure to delight loved ones or is simply a great way to warm yourself up during the cold autumn weather.
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This cake has been desribed as ‘rich and sumptuous, but not heavy.’ (Image: Getty)
How to make Gordon Ramsay’s chocolate cake
Ingredients
For the cake:
- 120g dark chocolate (70% cocoa)
- Five eggs
- 200g of butter (softened)
- 220g of caster sugar
- 90g of plain flour
For the filling:
- 284ml of double cream
- 200g of half-fat crème fraîche
- One lemon (grated zest only)
For the icing:
- 150g of dark chocolate
- 142ml of double cream
- 25g of chocolate (to serve)
- Grated chocolate (to serve)
Gordon Ramsay’s icing has a cream-like consistency which he simply pours over the cake rather than spreading it with a knife. (Image: Getty)
Method
To make the cake: Begin by greasing a cake tin and line it with baking paper, then preheat the oven to 160C (140C for gas oven).
Melt the 120g of dark chocolate by breaking it into pieces in a heatproof bowl, then place the bowl over a pan of simmering water. Once ready set aside the chocolate for five minutes to cool down.
Separate the egg whites from the egg yolks. Beat in the butter to the bowl with the egg yolk and stir in 100g of sugar. Pour the melted chocolate into the bowl and mix until you have a soft and creamy mixture.
In a separate bowl, whisk the egg whites until they begin to form peaks and then slowly mix in the remaining 120g sugar until you have a stiff meringue mixture.
Add a third of the meringue mixture into the chocolate mixture, then carefully in the flour and add the remaining meringue mixture.
Poor the cake mixture into a cake tin and bake for 40 to 45 minutes until the top of the cake begins to form a light crust.
Once ready, take out the oven and leave to cool in the cake tin for 10 minutes before turning out the tin. After the cake has completely cooled down care it in half as carefully as possible as it will be fragile.
As the icing drips off the cake spoon it back on to fill in any gaps (Image: Getty)
To make the filling: Pour the double cream into a bowl and mix until thick but not stiff, then mix in the creme fraiche and the lemon zest.
Spread half the zesty filling on top of one half of the cake, then sandwich the cake together with the other half.
To make the icing: Break the chocolate into small pieces and add to a pan to heat up. Add the double cream and melt the mixture over the lowest heat setting.
Stir the icing until smooth, then leave to cool until the mixture has the consistency of thick pouring cream.
Place the cake on a plate and pour the chocolate icing all over. Let the excess icing pool onto the plate and spoon it back onto the cake to fill any gaps.
Grate a generous amount of chocolate and sprinkle on top of the cake, and your tasty chocolate cake is now ready to serve.