Ingredients
- 400 g dark chocolate 54-70%
- 170 g unsalted butter
- 5 eggs
- 200 g granulated or caster sugar
- 1 tsp vanilla essence
- 1 tsp salt
- as needed vegetable oil for greasing the mould
- sliced almonds (optional to garnish)
- icing sugar or cacao powder (optional to garnish)
Instructions
- Melt the chocolate with the butter in the microwave in 30 second intervals until fully melted. Mix in between each interval. You can also melt them on a bain marie.
- Use an electric mixer to beat together the eggs and the sugar until it reaches ribbon stage. You will know you're there when you draw shape using the egg mixture on top of itself and it takes about 6 seconds to reincorporate. For further reference, watch the video above :)
- Add the salt, vanilla essence and chocolate and butter mixture which should now be at room temperature. Fold everything in very carefully as it's the air from the eggs the thing that will make this cake nice and fluffy instead of a chocolate brick.
- Make a baking paper disc the size of the base of your mould and stick it to it using vegetable oil. Then put some more vegetable oil on top of it and around the inner sides of the mould.
- Our batter goes into the mould and then into the oven at 180C for about 30-40min or until you put a skewer or knife in and it comes out clean.
- Let it cool down to room temperature and then use a thin knife to go all around the cake making sure that it's unstuck.
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