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Moist Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This chocolate cake is very rich, moist and even more delicious.

This chocolate cake is very rich, moist and even more delicious.

Ingredients

Serves: 4-6

Metric Cups
  • 400 grams butter (melted)
  • 400 grams dark chocolate (melted)
  • 400 grams sugar
  • 8 eggs (separated)
  • 240 grams flour
  • 1 teaspoon baking powder
  • 2 packets vanilla sugar
  • 400 grams dark chocolate (melted - for covering the cake)
  • 50 grams butter (melted with chocolate - for covering the cake)
  • 14 ounces butter (melted)
  • 14 ounces bittersweet chocolate (melted)
  • 14 ounces sugar
  • 8 eggs (separated)
  • 8 ounces flour
  • 1 teaspoon baking powder
  • 2 packets vanilla sugar
  • 14 ounces bittersweet chocolate (melted - for covering the cake)
  • 2 ounces butter (melted with chocolate - for covering the cake)

Method

Moist Chocolate Cake is a community recipe submitted by mahamane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First you melt butter and chocolate together and let it cool down a little.
  • Separate the eggs and beat the egg whites until they really stiff (I always use a pinch of salt with it).
  • Beat the egg yolks, sugar and vanilla sugar together until the mixture is white and creamy, then slowly add the butter-chocolate-mixture.
  • Sieve the flour and baking powder into the mixture and on top the egg whites and fold both in very carefully.
  • Preheat the oven to 180 degrees. Put the cake mixture into a greased and floured 26 or 28 cm springform tin and bake for 1 hour 15 min. Maybe a little bit longer.
  • Let the cake cool down completely in the springform tin.
  • Melt the chocolate and butter together and cover the cake with it.
  • First you melt butter and chocolate together and let it cool down a little.
  • Separate the eggs and beat the egg whites until they really stiff (I always use a pinch of salt with it).
  • Beat the egg yolks, sugar and vanilla sugar together until the mixture is white and creamy, then slowly add the butter-chocolate-mixture.
  • Sieve the flour and baking powder into the mixture and on top the egg whites and fold both in very carefully.
  • Preheat the oven to 180 degrees. Put the cake mixture into a greased and floured 26 or 28 cm springform tin and bake for 1 hour 15 min. Maybe a little bit longer.
  • Let the cake cool down completely in the springform tin.
  • Melt the chocolate and butter together and cover the cake with it.
  • Tell us what you think