July 7, 2014

A dessert for chocolate lovers! The top is nice and crackly, the center a fluffy and fudgy perfection! It’s yummy just like that. But if you leave it in the fridge over night the texture will become smoother, more like a cheesecake. And for some reason – I don’t know how to better describe this – it makes like the most delicious sound when you bite into it!

The cake gets its nice crackly crust by rising in the oven and deflating to half its size once you remove it from the oven. So no – it’s not a soufflé – it’s perfectly fine if your cake falls in on itself :)


  • 100 g butter
  • 250 g dark chocolate
  • 6 eggs
  • 100 g sugar
  • 2 tablespoons strong brewed black coffee
  • pinch salt

_ butter a springform pan

_ preheat oven to 135°C [yes, that’s no typo – just 135°C]

_ melt butter with chocolate on low heat under constant stirring [or melt in a water bath]

_ mix in salt and coffee

_ set aside to cool a bit

_ whisk egg whites, gradually adding the sugar, until it forms shiny, stiff peaks

_ mix yolks and chocolate

_ whisk in ¼ of the egg whites to lighten it up


_ carefully fold in the rest of the egg whites [don’t over mix]

_ pour batter into your springform pan

_ bake for 45-50 minutes [cake will puff up in the oven]


_ after pulling out of the oven, run a sharp knife around the edges

[cake will deflate to half its size – no worries – that’s intended]


_ wait until cooled to room temperature and fully deflated

_ dust with powdered sugar and enjoy with ice cream, whipped cream or pure



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  1. Sabine says:

    Liebe Anita,

    vielen Dank für all deine leckeren Rezepte! Kann es gar nicht erwarten mal zu probieren und selber nach zu kochen.
    Herzliche Grüße aus einem schwülen Shanghai,

    Sabine :-)

  2. dina says:

    it looks delicious!

  3. anita says:

    it IS delicious :)
    actually it WAS delicious – didn’t survive for long :D

  4. Joanna says:

    Can you substitute the coffee with something else? Or can you even taste the coffee in the cake? :)

    • anita says:

      You won’t really taste the coffee, but it kind of balances the chocolate taste and makes it more intense. If you have high quality chocolate you can do it without coffee.

  5. I’m pretty sure I could eat that whole thing. Or at least I’d have a whole lot of fun trying :-)

  6. jesse says:

    What size springform pan should be used for this recipe?

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