Simone’s chocolate cake

Simone’s chocolate cake

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This exquisite yet rather delicate cake is one of our favourites. It should be baked a day ahead to get the perfect flavour. Serve Simone’s cake with lightly whipped cream.

Ingredients

Quantity Ingredient
3 medium eggs
75g butter
130g caster sugar
1 teaspoon vanilla paste
pinch sea salt
3 tablespoons plain flour
100g dark chocolate

Method

  1. Grease and then flour the side of a round, 22 cm loose-based cake tin. Line the base of the tin with a circle of non-stick baking paper and set aside.
  2. Separate the egg yolks and egg whites into two bowls, and set aside.
  3. Melt the butter in a small saucepan over low heat, then transfer it to a wooden chopping board. Break the chocolate into pieces and let them melt in the saucepan.
  4. Preheat the oven to 180°C. Beat the egg whites until stiff peaks form and set aside.
  5. Whisk the egg yolks with the sugar, vanilla and salt. Add the chocolate mixture and flour. Fold in about half of the whisked egg whites with a spatula. Carefully fold in the rest of the egg whites and then pour the mixture into the prepared tin.
  6. Bake in the middle of the oven for 30 minutes. The cake will rise at first, but sink again once it cools. Don’t worry, it turns out absolutely fabulous anyway. Let it stand until the next day. The cake is a bit fragile, so handle it with care when removing it from the tin.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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