Mary Berry's Austrian Chocolate Cake

If you're looking for an easy dessert that's perfect for entertaining then why not try this Austrian Chocolate cake from a recipe by Mary Berry. It's a rich, decadent cake that's perfect for a dinner party!

Course Dessert

Cuisine Austrian

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 252kcal

Author Corina Blum

Ingredients

250 g dark chocolate
175 g unsalted butter
6 eggs separated
60 g caster sugar for step 3
140 g caster sugar for step 4
30 g self-raising flour
1 tablespoon icing sugar

Metric - US Customary

Instructions

Preheat the oven to 170C. Prepare the cake tin by greasing and lining the bottom with baking paper. I used a round 20cm cake tin. You could also use a 23cm tin
Put the chocolate and butter in a saucepan and melt over a low heat. Keep giving it a stir but don't let it boil. Take it off the heat as soon as everything has melted and you have a smooth chocolate mixture.
Put the egg whites in a bowl and whisk until they form soft peaks. Then slowly add the caster sugar as you whisk until the mixture forms stiff peaks.
Put the rest of the sugar and the egg yolks in another large bowl and whisk until they go very pale and thick.
Continue to whisk and add the chocolate and butter mixture. Then whisk in the flour.
Finally fold in the egg white mixture a third at a time.
Spoon the mixture into a greased and lined loose bottomed or springform cake tin before putting into the oven. I used a 20cm tin and baked it for 45 minutes. If you use a 23cm tin, bake it for 30-35 minutes.
Test the centre of the cake is done with a skewer. It should be moist and sticky but not runny.
Cool the cake in the tin on a wire rack. It will have risen in the oven but it will fall back down and crack a little as it cools.
Sprinkle some icing sugar on the top when you are ready to serve it.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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