Moist Chocolate Cake

Total time: 50m
Preparation Time: 20m

For 12 pieces

Nutritional Information

Contains 371 Kcal, 5g Protein, 37g Carbohydrates, 22g Fat


  • 150 g dark chocolate
  • 170 g butter, soft
  • 3 eggs
  • 250 g sugar
  • 1 egg yolk
  • 80 g white flour
  • 50 g sugar
  • 1 tbsp. Water
  • 80 g sliced almonds
  • Utensils
  • Für eine Springform von ca. 24 cm Ø, Boden mit Backpapier belegt, Rand gefettet.

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  • Place the chocolate and butter in a thin-sided bowl and suspend over the gently simmering bain-marie
  • Bake for approx. 30 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool on a rack before removing from the tin. Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the almonds, pour onto a sheet of baking paper, leave to cool, roughly chop. Scatter the almond brittle over the cake.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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