English Chocolate Cake
A slice of English chocolate cake is perfect with a delightful cup of tea. Try this tasty low‑sugar recipe, it’s worth it!
Ingredients
- 350 g dark chocolate (70% cocoa content)
- 150 g butter
- 4 eggs
- 100 g whole‑grain sugar
- 150 g unsweetened applesauce
- 100 g wheat flour type 1050
- 100 g whipping cream
- 70 g peeled hazelnuts
Instructions
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1.
Melt 200 g chocolate over a hot water bath, remove from heat and fold in cold butter pieces until creamy. Separate the eggs. Beat egg whites to stiff peaks; beat yolks with sugar and applesauce until fluffy and creamy.
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2.
Carefully fold the yolk mixture into the cooled chocolate‑butter batter. Sift flour over the mixture and gently fold in. Fold in the beaten egg whites. Pour the dough into a greased springform pan if needed, bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25–30 minutes. Let cool in the pan.
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3.
Chop remaining chocolate for garnish and melt over a hot water bath. Whip cream to stiff peaks, let chocolate cool slightly, then fold into the whipped cream.
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4.
Remove cake from the pan and spread the chocolate‑cream glaze all around. Toast chopped nuts in a dry skillet until fragrant, then sprinkle over the glazed cake.
