Juicy Chocolate Cake with Pine Nuts

Ingredients

• 250 g butter
• 200 g dark chocolate (70% cocoa content)
• 1 Organic lemon
• 1 vanilla pod
• 75 g pine nuts
• 6 eggs (size M)
• Salt
• 50 g agave syrup
• 2 tbsp Cornstarch
• powdered sugar made from erythritol (for dusting)

Instructions

1. 1.

   Coarsely chop the chocolate. Melt the chocolate and butter over a hot, non-boiling water bath. Remove from heat.

2. 2.

   Rinse the lemon hot, pat dry, and finely grate the zest. Halve the lemon and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds. Toast the pine nuts in a hot pan without oil on medium heat for 3 minutes.

3. 3.

   Separate the eggs. Beat the egg whites with a pinch of salt into stiff peaks. Mix the lemon zest, lemon juice, vanilla seeds, yolks, and agave syrup into a light cream. Slowly fold in the melted chocolate-butter mixture. Stir in the pine nuts. Gently fold the meringue into the chocolate-egg mixture, sift the cornstarch over it, and carefully combine all.

4. 4.

   Pour the batter into the pan and smooth the surface. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) on the lower rack for 40–45 minutes (test with a skewer). Let the cake cool in the pan for 10 minutes, then carefully remove it and let it cool completely. Dust with powdered erythritol sugar.