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🍰 Classic English Chocolate Cake

393 kcal · 30 min · 4 servings

Ingredients

• 350 g dark chocolate (70% cocoa content)
• 150 g butter
• 4 eggs
• 100 g raw cane sugar
• 150 g applesauce (no sugar)
• 100 g wheat flour Type 1050
• 100 g whipping cream
• 70 g peeled hazelnuts

Instructions

1. 1. Break the chocolate into small pieces.
2. 2. Place a bowl over a pot with simmering water (bain-marie).
3. 3. Let the chocolate melt slowly in the bowl.
4. 4. Remove the bowl from the heat.
5. 5. Cut the cold butter into small cubes.
6. 6. Stir the butter cubes into the melted chocolate one by one.
7. 7. Keep stirring until the mixture is smooth and creamy.
8. 8. Separate the eggs. Carefully lift the yolks away from the whites.
9. 9. Whip the egg whites until stiff.
10. 10. Whisk the egg yolks together with the sugar and apple puree until frothy.
11. 11. Keep stirring until the mixture becomes creamy.
12. 12. Gently fold the egg yolk mixture into the cooled chocolate-butter mixture.
13. 13. Sift the flour over the mixture.
14. 14. Gently fold in the flour.
15. 15. Gently fold in the whipped egg whites.
16. 16. Grease a springform pan if it is not non-stick.
17. 17. Pour the batter into the pan.
18. 18. Preheat the oven to 200 °C (180 °C fan or gas mark 3).
19. 19. Bake the cake for about 25 to 30 minutes.
20. 20. Let the cake cool in the pan.
21. 21. Chop the remaining chocolate finely.
22. 22. Melt the chopped chocolate over a hot water bath.
23. 23. Whip the cream until stiff.
24. 24. Let the melted chocolate cool down slightly.
25. 25. Fold the cream into the slightly cooled chocolate.
26. 26. Carefully release the cake from the pan.
27. 27. Spread the chocolate cream all around the cake.
28. 28. Chop the nuts finely.
29. 29. Toast the nuts in a pan without fat.
30. 30. Sprinkle the toasted nuts over the cake.

Nutrition per serving

• kcal: 393
• Protein: 7 g · Fett/Fat: 28 g · Carbs: 30 g