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🍽️ Chocolate Cake

370 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Melt the chopped mocha chocolate in a double boiler over low heat, stirring occasionally, and let it cool slightly. Melt the butter in a small saucepan over low heat.
  2. 2. Separate the eggs. Whisk the egg yolks with the sugar and one tablespoon of warm water until frothy. Beat the egg whites with a pinch of salt until stiff.
  3. 3. Gently fold about two-thirds of the egg whites into the yolk mixture. Stir in the cooled but still liquid chocolate and the butter. Sift flour and cornstarch over the batter and mix in. Gently fold in the remaining egg whites.
  4. 4. Grease a springform pan with butter and dust it lightly with breadcrumbs. Fill the pan with half of the batter and bake in a preheated oven at 180 degrees on the middle rack for about 15 minutes.
  5. 5. Remove the cake, let it cool slightly, and turn it out of the pan. Close the pan again, grease it with butter, dust with breadcrumbs, fill with the remaining batter, and bake it in the same way. Turn out this cake as well.
  6. 6. Mix the apricot jam with the orange liqueur (or orange juice), warm the mixture slightly, and strain it through a sieve.
  7. 7. Poke both cake layers several times with a wooden skewer and soak them with the espresso. Spread one layer with the jam and place the other layer on top.
  8. 8. Melt the chocolate in a double boiler, pour it over the cake, and spread the glaze evenly around the sides. Decorate the cake with a chocolate heart and chocolate writing.

Nutrition per serving