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Stonehenge Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

What's in a name? Well, once upon a time my mum wanted to try to make this cake in the microwave. But instead of using the baking function, she used the heating function... As a result the cake turned out hard as a rock and somewhat caramelized. Despite of the appearance of the cake, we just tried it and it had a toffee-like taste. I could still eat it, but my mum was really disgusted and threw it all away. Since then we haven't tried to make it in the microwave again, but we just bake it in the good old-fashioned way: in an oven!!! Result: a stupendous, severely addictive cake and a new name ---> Stonehenge cake!

What's in a name? Well, once upon a time my mum wanted to try to make this cake in the microwave. But instead of using the baking function, she used the heating function... As a result the cake turned out hard as a rock and somewhat caramelized. Despite of the appearance of the cake, we just tried it and it had a toffee-like taste. I could still eat it, but my mum was really disgusted and threw it all away. Since then we haven't tried to make it in the microwave again, but we just bake it in the good old-fashioned way: in an oven!!! Result: a stupendous, severely addictive cake and a new name ---> Stonehenge cake!

Ingredients

Serves: 6

Metric Cups

For the Cake

  • 175 grams chocolate (pure, minimum 70% cocoa)
  • 175 grams butter (soft)
  • 175 grams soft dark brown sugar
  • 4 egg yolks (whisked)
  • 4 egg whites
  • 90 grams flour (white, sieved)

For the Cream

  • 90 grams white sugar
  • 50 grams butter
  • 125 grams chocolate (pure, minimum 70% cocoa)
  • 75 millilitres condensed milk

For the Cake

  • 6 ounces chocolate (pure, minimum 70% cocoa)
  • 6 ounces butter (soft)
  • 6 ounces soft dark brown sugar
  • 4 egg yolks (whisked)
  • 4 egg whites
  • 3 ounces flour (white, sieved)

For the Cream

  • 3 ounces granulated sugar
  • 2 ounces butter
  • 4 ounces chocolate (pure, minimum 70% cocoa)
  • 2⅝ fluid ounce sweetened condensed milk

Method

Stonehenge Cake is a community recipe submitted by Minerva and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven at 180°C.
  • Cake:

  • Throw the chocolate (broken in little chunks) in a glass bowl and let it melt au bain marie.
  • Stir the butter and sugar until creamy white and pour the egg yolks in the sugar/butter mixture. Add the chocolate and stir like a maniac.
  • Whisk the egg whites until they look and feel like fluffy clouds. Add a little egg white to the chocolate mixture and then add some flour.
  • Continue doing this until the flour and egg white has disappeared.
  • Pour everything in a buttered cake tin and put it in the oven. Let it bake for about 20-30 minutes. Let it cool down for a while and release it out of its tin.
  • Crème:

  • Warm the condensed milk with the sugar in a little pan. Stir without taking a breath and let it boil for about 5 minutes.
  • Take the pan of the fire and put the chunks of the chocolate in the pan.
  • Stir until you have a homogenic paste.
  • Put it the fridge and when cooled down, spread all over the cake.
  • Preheat the oven at 180°C.
  • Cake:

  • Throw the chocolate (broken in little chunks) in a glass bowl and let it melt au bain marie.
  • Stir the butter and sugar until creamy white and pour the egg yolks in the sugar/butter mixture. Add the chocolate and stir like a maniac.
  • Whisk the egg whites until they look and feel like fluffy clouds. Add a little egg white to the chocolate mixture and then add some flour.
  • Continue doing this until the flour and egg white has disappeared.
  • Pour everything in a buttered cake tin and put it in the oven. Let it bake for about 20-30 minutes. Let it cool down for a while and release it out of its tin.
  • Crème:

  • Warm the sweetened condensed milk with the sugar in a little pan. Stir without taking a breath and let it boil for about 5 minutes.
  • Take the pan of the fire and put the chunks of the chocolate in the pan.
  • Stir until you have a homogenic paste.
  • Put it the fridge and when cooled down, spread all over the cake.
  • Tell us what you think