1 week Ago By Ellen Jenne
Junior Bake Off judge and pastry chef Ravneet Gill has shared an indulgent cake recipe , which she claims is one of the best you’ll ever eat. Ravneet worked as a pastry chef before going on to found Countertalk, a job service and community that promotes healthy work environments in the food industry. She took over from Dame Prue Leith as a judge on Junior Bake Off, alongside former Great British Bake Off contestant Liam Charles, and host comedian Harry Hill.
To help you on your baking journey, Ravneet shared one of the best bakes she learned during her pastry chef career: a twice-baked chocolate cake. In a recent TikTok video, Ravneet said: “You only need five ingredients to make one of the best chocolate cakes of your life, okay it’s guaranteed. "This is the twice-baked chocolate cake.
” The chef went on to explain that she learned the recipe during her time at the iconic London restaurant St JOHN. The secret to making the cake is the use of egg whites, which will make the texture light and airy. The “trick” to get the consistency right, according to Ravneet, is to overbake the base of the cake.
You need to fill the cake tin half way, bake it, before adding the second layer on top. Here you’ll want to underbake the top layer, so you end up with two different textures in one cake. Ravneet’s video has been viewed 7,276 times.
P simply wrote in the comments: “That's a dessert then.” Another commented: “Thanks for this great hack.” If you’re looking for your next chocolate cake obsession, this is what you’ll need to do.
Ingredients 240g 70% Dominican Republic chocolate 240g unsalted butter Seven eggs, separated 260g caster sugar 15g cocoa powder, sifted Method Melt chocolate and butter together, then cool slightly. Whisk egg whites with a third of the sugar to soft peaks. Then, whisk yolks with remaining sugar until thick and pale.
Stir melted chocolate and butter into yolks, then fold in egg whites and cocoa powder. Pour half the batter into a lined 20cm tin. Bake at 170°C fan for 45 minutes, until set.
Cool slightly and press edges flat. Lower oven to 160°C fan. Pour in remaining batter and bake for 25 to 30 minutes, until edges are set and middle is soft.
Cool before slicing..
