HANOS horeca groothandel
Foodxperience

Smoked chocolate cake

This recipe is from the Big Green Egg Modus Operandi book by author Michèl Lambermon.
For 6 people.

Ingredients

75gunsalted butter, plus extra for greasing
200gdark chocolate, preferably drops or callets
125gflour, plus extra for dusting
220gEgg
270gWhite caster sugar
cocoa powder, for dusting
Accessories
convEGGtor
Stainless Steel Grid
Cast Iron Sauce Pan
(Green) Dutch Oven (oval, lid)
(Cherry) Wood Chips
Baking Stone

Preparation

  1. Melt the butter in the cast iron saucepan (indirect, 170°C).
  2. Meanwhile, chop the chocolate into pieces if using a bar.
  3. Sift the flour twice.
  4. Grease the lid of the oval, enameled Dutch oven with butter and dust with flour. Tap out the excess flour.
  5. Beat the egg with the caster sugar until light and fluffy.
  6. Stir the chocolate into the melted butter so it dissolves and you have a smooth chocolate mixture.
  7. First fold the chocolate mixture and then the flour, little by little, into the egg mixture.
  8. Divide the batter over the mold.
  9. Place the cold pizza stone on the rack, put the mold on top, and bake the cake for about 25 minutes (indirect, 170°C).
  10. Remove the mold and accessories from the EGG and sprinkle a handful of cherry wood chips onto the glowing charcoal.
  11. Put the accessories and the mold back and smoke and cook the cake for another 10 minutes.
  12. Save the smoking for last, otherwise the smoke flavor will be too intense.
  13. Remove the mold from the EGG and let the cake cool slightly.
  14. Dust with cocoa powder and scoop out of the mold.