Basic Chocolate Cake
http://www.lindt.com//swf/eng/recipes/recipes/basic-chocolate-cake/
http://www.lindt.com//swf/eng/recipes/recipes/basic-chocolate-cake/
Ingredients
1 cup plus 1/2 tablespoon (120 g) butter, softened |
1/3 cup (40 g) powdered sugar |
Pinch of salt |
6 eggs, separated |
3/4 cup plus 2 tablespoons (180 g) sugar |
3/4 cup plus 2 tablespoons (130 g) flour, sifted |
Method
- Preheat oven of 180°C. Grease baking pans and line the bottoms with parchment paper.
- Melt the chocolate and set aside.
- Cream butter, powdered sugar, and salt.
- Add the eggs yolks one at a time to the butter mixture.
- Add the melted chocolate.
- Whip the egg whites, gradually adding the sugar and beating until stiff.
- Carefully fold 1/3 of the egg whites into the chocolate mixture.
- Fold in the remaining egg whites and sifted flour.
- Pour the batter into the baking pans and bake approximately 40 minutes. Baking time will decrease if using 2 cake pans. Check at 30 minutes. Cakes are done when a toothpick inserted in the centre of the cake comes out clean.
Yield:
Only 9-inch (23 cm) springform, or two 8-inch (20 cm) cake pans, or two 9-inch (23 cm) cake pans. Makes 8-10 servings.
Difficulty:
Tip:
Accurate measurement is important when baking cakes, so use measuring cups of the type of volume for which they were meant, for example, don’t use fluid measuring cups for dry ingredients.
