Moist chocolate cake

Total time: 50m
Preparation Time: 20m

For 12 piece

Nutritional Information

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


  • Cake mixture
  • 150 g dark chocolate
  • 170 g butter, soft
  • 3 eggs
  • 250 g sugar
  • 1 egg yolk
  • 80 g white flour
  • Caramel
  • 1 tbsp water
  • 50 g sugar
  • 80 g flaked almonds
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Cake mixture

    Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Using the whisk on a hand mixer, beat the sugar, eggs and egg yolk in a bowl for approx. 5 mins. until the mixture is light and fluffy, mix in the chocolate and flour. Transfer the cake mixture to the prepared tin.
  • To bake

    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.
  • Caramel

    Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling 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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Products used in this recipe

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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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