Angie's moist chocolate cake with coffee and fresh raspberries

Ingredients for 1 servings:

• 250 g butter
• 300 g chocolate (70% cocoa)
• 6 tbsp coffee, boiled, strong or espresso, hot
• 6 eggs, separated
• 200 g sugar
• 100 g flour
• Fat for the mold
• e.g. powdered sugar
• e.g. raspberries
• e.g. lemon balm

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

dark and moist and not too sweet

Melt the butter and chocolate gently over low heat, stirring continuously. Stir in the hot coffee or espresso. Beat the egg whites with a pinch of salt until stiff peaks form, then fold in half of the sugar. Beat the egg yolks with the remaining sugar until thick and creamy, then stir in the chocolate-butter mixture. Stir in 1/3 of the egg whites, then fold in the rest with a large whisk along with the sifted flour. Pour into a greased 26cm springform pan and bake in a preheated oven at 180°C for 20 minutes (150°C fan-assisted oven). Turn off the oven and leave to cool slightly, then remove from the pan and allow to cool completely. Dust with sifted icing sugar and decorate with raspberries and, if desired, lemon balm leaves. The cake is ready when slightly moist on the inside. Served in small portions with a scoop of vanilla ice cream, it also makes a great summer dessert.