Camilla's Chocolate Cake
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
10
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Calories
395 kcal
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Course
Dessert
Camilla's Chocolate Cake
Description
This chocolate cake begins by separating eggs and beating the whites to stiff peaks, which will later be folded into the batter to add airiness. Dark chocolate is melted with butter, sugar, and flour, then mixed with the egg yolks. The stiff egg whites are gently folded into this mixture in portions to maintain volume.
The batter is divided evenly into prepared 20cm cake tins and baked around 35 minutes. When removed, the cakes may seem slightly undercooked but firm up upon cooling. After cooling, one layer is spread with whipped cream and topped with raspberries, then sandwiched with the other layer and finished with more whipped cream and additional berries.
The recipe yields a moist, tender chocolate cake with a light whipped cream complement and fresh fruit topping. The cake can be halved in quantity for smaller gatherings without altering the process.
Ingredients
- 6 egg separated into yolk and egg whites
- 225 g dark chocolate 8 oz
- 175 g butter 6 oz, melted and cooled
- 225 g caster sugar 8 oz
- 4 tbsp plain flour
- double cream for topping
- Whipped Cream
- raspberries
Instructions
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Lightly grease two 20cm cake tins and line the bottom of the tins with greased baking paper.
- Lightly beat the egg yolks and set aside. Teat the egg whites until they are nice and stiff and also set aside.
- Melt the chocolate in a bowl over a pot of water, then remove from the heat and mix in the butter, sugar and flour. Then quickly mix in the egg yolks.
- Slowly fold in the egg whites (approx 3 tbsp at a time) until all gone.
- Split the mixture evenly into the cake tins and bake for 35 mins.
- Remove the cake from the oven. It may seem a bit uncooked when it is first taken out of the oven but it firms up when cool. Let it cool in the tins for about 20 mins before transferring to a cooling rack.
- Prepare the cake by spreading some whipped cream on the top of one of the cakes, then add on the raspberries, then sandwich it with the second cake. Spread some more whipped cream on top and serve.
Notes
- This recipe can be easily halved if you need fewer servings.
- If only one cake tin is available, bake the batter in two rounds instead of simultaneously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 136mg | 45% |
| Sodium | 167mg | 7% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 590IU | 12% |
| Calcium | 35mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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