| Dark chocolate (70%) |
510g |
Preheat the oven to 180°C. Lowering the temperature slightly for this larger volume is critical to prevent the outside from becoming bitter and dry before the heat reaches the center. |
| Unsalted butter |
510g |
Grease the Mondo round cake pan heavily with butter, then dust the sides with cocoa powder. |
| Whole eggs |
8 |
Melt the chocolate and butter together. Stir until perfectly smooth. Allow it to cool until it is just warm to the touch (approx. 45°C). |
| Egg yolks |
8 |
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| Caster sugar |
250g |
Combine eggs, yolks, and sugar. Whisk vigorously (ideally using the Sunbeam hand beater) until you achieve a thick Sabayon—it should be pale, voluminous, and hold a heavy ribbon. |
| Fine sea salt |
2g |
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Carefully fold the chocolate/butter mixture into the Sabayon in three stages. Use a large spatula and a "cutting" motion to avoid deflating the air. |
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Pour the batter into the pan. Tap it once on the bench to settle large bubbles. |
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Bake for 35–45 minutes. This is a "feel" bake: start checking at 35 minutes. The edges (about 2 inches in) should be firm and slightly cracked, but the center 4 inches should still wobble like jelly. |
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Serving: Let the "cake" rest in the pan for 10 minutes. It is too soft to flip; serve it directly from the pan by scooping deep portions into bowls, then topping with [ice cream](Vanilla Gelato) or [sorbet](Raspberry and Hibiscus Sorbet). |