Chocolate cake without flour and nuts

Ingredients for 6 servings:

• 200 g dark chocolate
• 200 g butter, soft
• 200 g sugar
• 4 eggs, separated
• powdered sugar
• Cocoa powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious chocolatey taste, also suitable as a dessert

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease a 22 cm round cake pan with butter. Chop the chocolate and melt it in a bain-marie over low heat. Add the softened butter and stir well with a spatula until smooth. Beat the egg yolks with half the sugar until pale and foamy. Beat in the chocolate mixture. Beat the egg whites until soft peaks form. Gradually add the second half of the sugar and beat until smooth and glossy. Gently fold the egg whites into the chocolate mixture with a rubber spatula. Pour the batter into the prepared pan and bake for 40 minutes – test with a skewer when it’s done. Let the cake stand at room temperature for 10 minutes before turning it out. Serve warm, at room temperature, or chilled. For a finger food buffet, the cake can also be cut into small pieces or cut out shapes. Decorate with powdered sugar or cocoa.