Chocolate Cake with Chocolate Sauce

Ingredients

• 250 g butter
• 450 g dark chocolate (at least 70% cocoa content)
• 1 Organic lemon
• 6 Eggs
• 1 Vanilla bean
• 80 g raw cane sugar
• 1 tbsp instant coffee powder
• 2 tbsp Cornstarch
• 150 g Whole wheat flour
• 50 g whipping cream

Instructions

1. 1.

   Break the butter and 250 g of chocolate into pieces and melt them over a bain-marie while stirring.

2. 2.

   Wash the lemon hot, grate its zest and squeeze out the juice.

3. 3.

   Separate the eggs; beat the whites very stiff. Add 1 tbsp lemon juice.

4. 4.

   Split the vanilla bean lengthwise and scrape out the seeds with a knife. Whisk the yolks with sugar, lemon zest, vanilla seeds and coffee powder until fluffy, then slowly fold in the chocolate mixture.

5. 5.

   Fold the beaten egg whites into the chocolate-egg mixture, sift cornstarch and flour over it, and gently fold everything together.

6. 6.

   Pour the batter into a greased baking tin if needed and smooth the top.

7. 7.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 45 minutes (test with a skewer), remove the finished cake, let it cool slightly in the tin, then unmold and allow to cool completely.

8. 8.

   Melt the remaining chocolate with cream over a bain-marie, stir well, let it cool a bit, and pour it over the cake before serving.