Delicate chocolate cake

Ingredients for 6 servings:

• 250 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g chocolate, milk or dark
• 200 g flour
• 40 g cornstarch
• 20 g cocoa powder, not sweetened like Kaba
• 5 eggs, separated
• 8 g baking powder, approx. 2 tsp

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

fluffy and light cake with a subtle hint of chocolate

Melt the butter and chocolate (of your choice) in a saucepan, stirring constantly. Remove from the heat and allow to cool. Mix the flour and cornstarch with the cocoa powder and baking powder. Separate the eggs and beat the egg whites with a pinch of salt and the vanilla sugar. Slowly add the sugar and continue beating. Once the egg whites are light and creamy (the sugar should have dissolved), gradually add the egg yolks and continue beating vigorously. Add the flour mixture and continue beating on the lowest speed (it shouldn’t collapse, so please beat slowly). Shortly after, add the butter and chocolate mixture and continue beating on the lowest speed. The mixture should remain light and airy and not collapse. Pour the batter into a well-greased springform pan. Place the pan in the preheated oven, on the middle rack, and bake at 175°C (top/bottom heat) for approximately 45-55 minutes. (Every oven heats differently, so please be careful. After 35 minutes, do the first skewer test. If no batter sticks to the cake, it’s done, so please be careful with the baking time.) Remove the pan from the oven after the baking time is over and let it cool. Decorate with icing, if desired. This unusual method of preparing the batter results in a beautifully light and fluffy cake, yet not dry, with a pleasantly subtle chocolate note.