Chocolate Cake

Ingredients

• 140 g butter (soft)
• 110 g powdered sugar
• 0.5 vanilla bean (aroma)
• 6 Eggs
• 130 g block chocolate
• 110 g sugar
• 140 g flour (plain)
• butter (for the pan)
• flour (for the pan)
• 125 g whipping cream
• 400 g chocolate
• chocolate shavings

Instructions

1. 1.

   Beat soft butter with powdered sugar and vanilla aroma until creamy. Separate eggs; whisk yolks one at a time into mixture, then beat to thick frothy consistency. Chop chocolate and melt over bain-marie, stirring in. Whisk egg whites very stiff, gradually adding sugar until glossy meringue forms. Fold meringue into yolk mixture, sift flour on top, and gently fold with a wooden spoon.

2. 2.

   Line the bottom of a springform pan with parchment paper; grease the rim with butter and dust with flour. Pour batter in, smooth surface, and bake at 175 °C for about 55–60 minutes in preheated oven.

3. 3.

   During the first 10–15 minutes keep oven door slightly ajar, then close it fully (perform a toothpick test).

4. 4.

   Let cake cool on a wire rack for ~20 minutes. Remove parchment paper, flip cake onto a plate, and allow to cool completely. Slice horizontally with a sharp knife.

5. 5.

   For ganache, briefly heat cream and pour over chopped chocolate; stir until smooth and let cool. Then lightly whip with an electric mixer.

6. 6.

   Spread one‑third of the ganache between layers, stack them, and coat the outside generously with remaining ganache. Chill for at least 1 hour, garnish with chocolate shavings, cut into pieces, and serve.