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Moist chocolate cake

Ingredients 9
Servings 8


  • 500
    semi-sweet chocolate or Albany chocolate
  • 125
    unsalted butter
  • 7
    cake flour
  • 7
  • 5
    hot water
  • 4
    jumbo eggs, separated
  • 2
    cream of tartar
  • 250
  • icing sugar


Grease base of a 20 cm diameter springform pan. Melt chocolate and butter in top of double boiler, over simmering water. Remove from stove and, still in double boiler over simmering water, add flour, sugar and water. Mix well. (Mixture will look dark and glossy.) Add egg yolks one at a time, beating well after each addition. Whisk egg whites with cream of tartar until stiff but not dry. Using a metal slotted spoon, carefully fold into chocolate mixture in a figure 8 movement. Preheat oven to 200 ºC. Turn cake mixture into pan and bake for 15 minutes (cake will look wobbly at centre). Allow to cool completely (as cake cools it will sink slightly at centre), then chill or freeze. Whip cream until soft peaks form. Spread a very thick layer over top of cake, smooth with a spatula, sprinkle liberally with icing sugar and serve. A warmed knife will slice the cake easily.

Read more on: bake  |  dairy

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