This is the cake I used to make when I was a little girl. It’s the cake from the movie/book Mathilda, written by Roald Dahl. Whenever I watched that movie and saw how the young fat boy had to eat the entire cake, I felt a bit jealous. Luckily for me, we had the Roald Dahl cookbook – with the recipes for all the meals, cakes and candies from his children books – so I was able to replicate the cake. It isn’t as big as it is in the movie, but it sure tastes like I always imagined while watching it on tv.

Slightly adapted recipe from Het Grote Griezelkookboek, by Roald Dahl (Dutch), English version: Roald Dahl’s Revolting Recipes

Cake:
225 g dark chocolate
170 g unsalted butter, room temperature
225 g icing sugar
4 tbsp flour
6 eggs, separated

Ganache:
225 g dark chocolate
225 g creme fraiche

Cake:
Preheat the oven to 180˚C. Line a ø 22cm cake tin with baking paper.

Whisk the egg whites till they are stiff.

Melt the chocolate au bain marie or in the microwave. Stir in the butter till it is melted. Add flour, sugar and egg yolks and stir to combine.

Carefully add half of the egg whites and gently fold them into the batter till fully combined. Add the rest of the whites and repeat.

Gently pour the batter into the cake tin. Place in the preheated oven for 35-45 minutes. A crust will form on top of the cake. When you insert a cake tester it will look like the cake isn’t ready yet, this is due to the large amount of chocolate and the small amount of flour.

Take out the cake and leave to cool completely before taking it out of the tin. When cool, place it upside down on a cake platter and take of the baking paper.

Ganache:
Melt the chocolate. Stir in the creme fraiche. When the mixture becomes too firm, place it in the microwave for a couple of seconds. It is easier to spread the ganache on top of the cake when it is still a bit warm and soft.

Leave to cool till the ganache firms up. If you can.

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