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Delicately melting chocolate cake

Ingredients:

for a small cake with a diameter of 20 cm
for the dough
240 g butter, diced
265 g dark chocolate (52% cocoa content), chopped
95 g dark chocolate (70% cocoa content), chopped
290 g light muscovado sugar (I used normal table sugar)
5 Eggs size L, separated
1 pinch of salt
for decoration
Cocoa powder for dusting

Preparation

Preheat the oven to 170 °C top/bottom heat. Line the springform pan with baking paper and brush the edges with butter.
Place the butter and the two types of chocolate in a large heatproof bowl. Bring the sugar and 4 tablespoons of water to the boil in a small saucepan over medium heat. Pour this mixture over the chocolate and butter. Mix everything well until a homogeneous chocolate mass has formed. Stir in the egg yolks one at a time and let the mixture cool briefly to room temperature.
In a large bowl, beat the egg whites with the salt until creamy. Using a spatula, carefully stir the egg white into the chocolate cream in three portions.

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