The “Slim” Chocolate Cake

01. February 2015

Push Pan: For 16 portions



  • 125 g dark chocolate, with 60% cocoa content
  • 100 ml cream
  • 25 ml milk
  • 4 egg yolks
  • 1 tablespoon plain flour (15 g)
  • 50 g peeled and ground almonds
  • 4 egg whites
  • 125 g sugar


Line a cake tin with high sides or spring form tin with a diameter of 24 cm with baking parchment and butter lightly. Preheat the oven to 180 degrees.

Break the chocolate into small pieces and place in a bowl. Bring the milk and cream to the boil and pour over the chocolate. Allow to stand briefly until the chocolate has melted and then stir until smooth.

Beat in one egg yolk after another. Then mix the flour and almonds, and then likewise stir in.

Whip the egg whites until just stiff. Then allow the sugar to trickle in by the spoonful whilst continuing to whip until a firm, glossy, fine-pored consistency has been achieved.

Stir ¼ of the stiffened egg white into the chocolate mass with the whisk. Then carefully but quickly fold in the rest of the egg white with a rubber spatula. Fill the prepared tin with the mass and place this on a baking tray.

Bake the chocolate cake in centre of the oven at 180 degrees for 25-30 minutes. Switch off the oven, open the oven door a good 13 cm wide and allow the cake to rest for another 10 minutes in the reducing heat. Then take out and place on a cake plate. This chocolate cake tastes particularly good when lukewarm.


Per portion:
3 g protein, 8 g fat, 14 g carbohydrates, 138 kcalories, 578 kJoules, 4 ProPointsTM

Low in purine

Annemarie Wildeisen's KOCHEN

The “Slim” Chocolate Cake
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