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Rich Chocolate Cake

This is so moist, and so rich and so worth baking
Author: Adapted from Chez Panisse Café Cookbook page 218


  • 253 g butter
  • 213 g 70% chocolate roughly chopped
  • 43 g solid cacao* roughly chopped
  • 6 eggs separated
  • 234 g fructose
  • 61 g flour sifted
  • 2.5 mls cream of tartar


  • Preheat the oven to 180° Celsius
  • Place the butter into a bain-marie and leave to melt
  • Add the chocolate and cacao and leave to melt, stirring occasionally
  • When smooth, remove from the heat and set aside to cool slightly
  • Place the egg yolks into a medium sized mixing bowl and whisk until broken up
  • Add the fructose and whisk until just combined
  • Pour into the chocolate and whisk to mix
  • Add the flour and fold in until combined
  • Place the egg whites into the bowl of a stand mixer
  • Whisk until frothy and then add the cream of tartar
  • Continue whisking to soft peak stage
  • Add a third to the chocolate mixture and stir gently to combine
  • Then fold in the rest of the egg whites as gently as possible
  • When completely combined pour the batter into a lined spring-form tin
  • Bake for 45 minutes and remove from the oven
  • Leave to cool completely in the tin before removing


* if you cannot find solid cacao you can use the darkest chocolate you can find, such as Lindt EXCELLENCE 99%