Zutaten für 250 Of Nearly Everything Chocolate Cake
- 250g unsalted butter
- 250g dark chocolate
- 6 large eggs
- 250g caster sugar
- 250g ground almonds
- 100g dark chocolate
- 250g hazelnuts (optional, as substitute for ground almonds)
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Zubereitung von 250 Of Nearly Everything Chocolate Cake
- Preheat oven to 180°C (350°F). Grease and flour an 8-9 inch springform cake tin. Line the base with parchment paper.
- Melt 250g of dark chocolate and 250g of unsalted butter in a double boiler, stirring frequently until smooth. Set aside to cool.
- In a large bowl, whisk together 6 large egg yolks and 250g caster sugar until pale, thick, and creamy.
- Stir in 250g ground almonds (or hazelnuts).
- Gently fold in the cooled chocolate mixture until fully combined.
- In a separate bowl, beat 6 large egg whites until stiff peaks form.
- Carefully fold the egg whites into the chocolate mixture until just combined. Do not overmix.
- Pour batter into the prepared cake tin and bake for 40-50 minutes, or until a skewer inserted into the center comes out with moist crumbs attached.
- Let the cake cool completely in the tin before removing and releasing from the springform.
- Once cooled, run a knife around the edges to loosen. Remove the parchment paper from the base and transfer the cake to a serving plate.
- Melt an additional 100g of dark chocolate and drizzle evenly over the top and sides of the cake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
89g
Fat
107g
Carbs
11g
