A Marriage Of Two Chocolate Cakes Recipe

Name: A Marriage Of Two Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces good bittersweet chocolate; 1/2 pound (2 sticks) unsalted butter; 3/4 cup granulated sugar; 1/2 cup light brown sugar; 6 large eggs, separated; 1 cup Dutch processed cocoa powder; zest of one large orange; 1 teaspoon ground cardamom; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 2 pints raspberries, rinsed and drained on paper towels till dry

Servings: persons

8 ounces good bittersweet chocolate
1/2 pound (2 sticks) unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar
6 large eggs, separated
1 cup Dutch processed cocoa powder
zest of one large orange
1 teaspoon ground cardamom
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 pints raspberries, rinsed and drained on paper towels till dry

1
Put rack in middle of oven and preheat to 350. Generously butter 9 inch springform pan. Line bottom with parchment paper and butter paper.
2
Chop chocolate in small pieces and melt with butter in bowl over pan of simmering water, stirring frequently until smooth. Remove from heat and whisk in sugars. Let cool for 5 minutes, then add egg yolks, one at a time. Sift cocoa over chocolate mixture and whisk to combine. Whisk in cardamom, orange zest and vanilla extract till just combined.
3
In standing mixer, beat egg whites at high speed with salt until peaks form but are not yet stiff. Gently fold into chocolate mixture.
4
Pour batter into pan and bake 35-40 min or until cake forms thin crust on top. Remove before its sides move from pan. Let cool on wire rack and gently remove the rim of the pan. Serve from cake pan. (Trust me on this one. Jestei has instructions for removing the cake from the pan, but when I tried it, the cake nearly fell apart.) Cover cake with raspberries before serving.
5
Thanks to jestei and chez us for two great recipes!

1232

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces good bittersweet chocolate, 1/2 pound (2 sticks) unsalted butter, 3/4 cup granulated sugar, 1/2 cup light brown sugar, and more.

Yes, A Marriage Of Two Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Marriage Of Two Chocolate Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions