Moist chocolate cake
- Pre-heat the oven to 200 °C. Grease the springform tin.
- Separate the eggs. Insert the mixing attachment and put the egg whites with 1 pinch of salt in the blender jug. Then, with the measuring beaker in place, beat for 4 minutes/speed setting 4 until stiff. Remove the mixer attachment, decant the beaten egg whites and place in the refrigerator.
- Put the butter in chunks and the sugar and egg yolks in the blender jug and, with the measuring beaker in place, stir for 5 seconds/speed setting 3/70 °C. Add the chocolate broken into rough pieces to the blender jug and let everything rest for 5 minutes. Then, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Add the flour and, with the measuring beaker in place, mix for 35 seconds/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug and then continue to mix, with the measuring beaker in place, for 15 seconds/speed setting 4.
- Attach the mixer attachment, add the beaten egg whites and, with the measuring beaker in place, mix for 18 seconds/speed setting 2.
- Pour the mixture into a springform tin and bake for 20 minutes. Carry out a skewer test using a wooden cocktail stick to check whether the sponge is cooked, and bake for a little longer if necessary. Then remove from the oven, let it cool down in the tin for a few minutes, gently release the sides of the cake from the tin, release the catch on the tin and lift the cake out. Serve the chocolate cake either warm or cold.
The longer the cake bakes, the firmer it will be: thus, for a moist cake, be careful not to bake for too long.
Bon appétit with Monsieur Cuisine