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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3
Calories 430 kcal

Ingredients
 

  • 1 ¾ cups dark chocolate
  • 10 tbsp butter
  • 8 eggs
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 180 degrees Celsius. Prepare a 23 cm diameter baking pan and line it with baking paper.
  • Melt the chocolate and butter in a double boiler. Take your time, the melted chocolate should be smooth and uniform.
  • Allow the chocolate to cool slightly, then add 8 egg yolks. Mix well until smooth. Add the cocoa powder and salt to the chocolate mixture. Mix well again to ensure that all ingredients are evenly distributed.
  • Beat the egg whites with the sugar until stiff peaks form. This is important for the cake to be fluffy and fine.
  • Add 1/3 of the beaten egg whites to the chocolate mixture and mix gently. Then add the remaining beaten egg whites and mix again, making sure the consistency remains fluffy.
  • Pour the batter into the pan, flatten it, and bake at 180°C (350°F) for 30 minutes. After baking, let the cake cool for 5-10 minutes in the pan. Then remove the pan and leave the cake at room temperature until it cools completely. Important: the flourless cake will settle slightly after cooling. This is normal!
  • Sprinkle the cake with cocoa powder and powdered sugar to taste. The chocolate cake can be stored in the refrigerator for 5-6 days.

Nutrition

Serving: 100g | Calories: 430kcal | Carbohydrates: 32.7g | Protein: 8.2g | Fat: 30.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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