The "Bruce Bogtrotter" Chocolate Cake

by KAT VEL

 

THE BACK STORY

Gluten free, flourless, fudgey decadence named after the most unsung hero of the modern era, Bruce Bogtrotter aka @jimmykarz.

In order to reverse the travesty that is Jimmy Karz’s relative anonymity, I encourage all those who attempt this cake to tag @jimmykarz. 

Those of you brave enough can post an accompanying image of your own Brucey moment, cake smeared across your faces as a sign of solidarity demanding recognition of one of Hollywood’s greats - and caption it “you can do it Brucey”. 

INGREDIENTS

~3 eggs, separated, room temperature

~1/2 cup caster sugar 

~125g unsalted butter

~125g 70% dark chocolate

~pinch of sea salt 

~cocoa to top

METHOD

  1. Preheat oven to 160 degrees Celsius (that’s 320 degrees Fahrenheit for all my Americans). Line a 20cm (8 inch) round baking tray with baking paper on the bottom, and grease the sides well with butter.
  2. Beat the egg whites and a decent pinch of sea salt until stiff peaks form.
  3. Melt butter and dark chocolate together by filling a large saucepan with hot water, then while it’s simmering, add a metal bowl on top of saucepan with butter and chocolate (make sure water doesn’t touch bottom of bowl), and stir until butter and chocolate have formed homogenous mixture. Remove from heat & allow to cool. 
  4. Beat egg yolks until pale yellow. Then add in the sugar slowly bit by bit, until the egg yolks are pale and fluffy in texture. 
  5. Once the chocolate and butter have cooled, gradually add in chocolate mixture to egg yolks. Stir until the chocolate and yolks are well combined. ***make sure the chocolate has cooled or else you’ll end up with a scrambled chocolate omelette. 
  6. Add the chocolate yolk mixture to the egg whites, taking care to fold the chocolate into the egg whites as you don’t want the cake to fully deflate - it will deflate but the egg whites help retain at least some structural integrity of the cake.
  7. Once mixture is folded and well combined, pour into baking tray until evenly spread across the pan.
  8. Bake for 25 minutes at 160 Celsius.
  9. Remove from oven and let it cool for 30 mins. The cake will deflate and crack and that’s precisely what you want.
  10. When cool, top with cocoa, slice and serve or go in with your fingers like the namesake of this cake, Brucey style. 🎂
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