Moist chocolate cake

Moist chocolate cake

Total: 1 hr 15 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 293 kcal
, Fat: 20 g
, Carbohydrate: 24 g
, Protein: 3 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g dark chocolate, broken into pieces
175 g butter, cut into pieces, soft

Cake mixture

4 fresh egg yolks
175 g sugar
1 ½ tsp Tabasco sauce
4 fresh egg whites
½ tsp salt

To bake

a little cocoa powder
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Cake mixture

Place the egg yolks and half of the sugar in a bowl. Using the whisk on a hand mixer, beat for approx. 4 mins. until the mixture becomes lighter in colour. Mix in the Tabasco. Stir in the chocolate. Beat the egg whites with the salt until stiff, gradually add the remaining sugar, continue to beat until the egg whites are glossy. Carefully mix the egg whites into the chocolate mixture. Transfer the cake mixture to the prepared tin.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool. Dust the cake with a little cocoa powder.


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