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Before starting this Double Chocolate Cake recipe, make sure you have organised all the necessary ingredients.
Clarify the eggs.
Blanch the egg yolks and 160 grams of sugar.
Melt the chocolate and butter over a bain-marie.
Combine when the chocolate has melted.
Sift the cocoa powder over the melted chocolate preparation.
Place the egg whites in a mixing bowl, along with a pinch of salt. Beat until firm peaks form.
Add the remaining castor sugar and whisk for one minute.
Pour the chocolate preparation over the blanched egg yolks.
Combine until homogeneous.
Gently incorporate the egg whites...
... until the preparation has a homogeneous consistency.
Pour 3/4 of the preparation in a round cake pan, slightly greased.
Place in a pre-heated oven...
... and bake at 180°C (gas 4) for 25 minutes. Use the tip of a knife to check whether the cake is cooked.
When cooked, remove from the mould and let cool on a rack at room temperature.
Coat the surface of the cake with the remaining preparation, stopping 2 cm from the edge. Refrigerate for one hour.
Bake for 10 minutes at 220°C (gas 7). When cooked, remove from the oven and let cool for 10 minutes before serving.