Ingredients

Chocolate cake

125 g Butter, soft
200 g Sugar
6 Piece(s) Egg yolk
50 g Espresso
6 Piece(s) Egg white (whipped until stiff)
10 g Rum

Preparation

  • Preparation time: 30 min
  • Cooking time: 30 min
  • Total time: 1 h

Chocolate cake

1. Beat the soft butter and sugar until fluffy.
2. Gradually add the egg yolks and beat for 20 minutes until foamy.
3. Melt the couverture with the espresso in a bain-marie, then add the rum.
4. Stir the chocolate mixture into the butter mixture.
5. Beat the egg whites until stiff and then carefully fold into the mixture.
6. Pour the mixture into a 26 cm diameter springform tin. 

Bake at 200°C (fan oven 180°C) for approx. 30 minutes. 

Tip! 
Cake can stand at room temperature for 3 days. Tastes a little better every day.

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