Moist chocolate cake

Total time: 1hr 15m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 293 Kcal, 3g Protein, 24g Carbohydrates, 20g Fat


  • Chocolate
  • 200 g dark chocolate, broken into pieces
  • 175 g butter, cut into pieces, soft
  • Cake mixture
  • 4 fresh egg yolks
  • 175 g sugar
  • 1.5 tsp Tabasco sauce
  • 1 tsp salt
  • 4 fresh egg white
  • To bake
  • a little cocoa powder
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Chocolate

    Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
  • Cake mixture

    Place the egg yolks and half of the sugar in a bowl. Using the whisk on a hand mixer, beat for approx. 4 mins. until the mixture becomes lighter in colour. Mix in the Tabasco. Stir in the chocolate. Beat the egg whites with the salt until stiff, gradually add the remaining sugar, continue to beat until the egg whites are glossy. Carefully mix the egg whites into the chocolate mixture. Transfer the cake mixture to the prepared tin.
  • To bake

    Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool. Dust the cake with a little cocoa powder.

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