Austrian Chocolate Cake

INGREDIENTS

6oz/175g unsalted butter

9oz/250g good quality plain chocolate

6 eggs, separated

7oz/200g golden caster sugar

1oz/30g self raising flour

A little icing sugar to decorate, optional

A little spare chocolate to decorate, optional

Whipping cream to serve

METHOD

Preheat the oven to 170C, 325F, Gas 3.

Grease and line a 9" round, deep cake tin.

Melt the butter and chocolate together in a large saucepan over a low heat stirring until smooth.

In a large mixing bowl whisk the egg whites with an electric whisk until stiff peaks have formed.

Add 2oz/60g of the sugar and whisk again.

In a different large mixing bowl whisk up the rest of the sugar with the egg yolks until smooth.

Add the chocolate mixture and whisk again.

Sieve the flour into the bowl and whisk again.

With a metal spoon gradually add the egg white mixture and gently fold in until completely combined.

Pour the mixture into the cake tin spreading evenly.

Bake in the centre of the oven for about one hour until set and firm to the touch.

Test by inserting a knife into the middle, it should come out moist but not wet.

Cool in the tin, remove and place on a serving plate.

The cake will crack and sink as it cools, this is fine.

Dust with icing sugar and decorate with chocolate curls.

Serve your Austrian cake with the whipped cream.

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
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