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Moist Chocolate Cake

A community recipe by mahamane

Not tested or verified by Nigella.com

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Introduction

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

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

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.