Easter Chocolate Cake

5 Ingredients Easter Chocolate Cake

It's fluffy, luxurious and perfect for the Easter table. It also requires no special equipment. You could swap to milk chocolate if you prefer but just reduce the sugar to 120g. It's particularly special because, with every bite, you cut into the just melted chocolate chips.

GF
Ingredients:
5 medium eggs, 4 separated
160g brown sugar
160g butter, softened and diced
200g dark chocolate 70%, broken into pieces
160g ground almonds
pinch of salt

Preheat the oven to 170 C degrees fan. Grease and line a 9inch cake tin with baking parchment.
Melt the 120g of the chocolate in bowl over a pan of simmering water. Chop up the remains 80g chocolate into uneven chips.

To brown the butter, set a small saucepan to a medium to high heat and add the diced butter. Melt completely and swirl the butter around the pan. Continue simmering until you smell a hazelnut smell. The butter will start to turn golden. Takes about 3-4mins! Quickly pour into a bowl.

In a large bowl, add the 4 egg whites and use a hand whisk to beat to form stiff peaks. This will take about 4 mins.

In another bowl, add the brown sugar, 4 egg yolks and 1 whole egg. Beat together until combined. Then whisk in the browned butter followed by the ground almonds. Lastly drip in the melted chocolate, chopped chocolate, pinch of salt and stir until just combined. Don't over mix!

Use a spatula to fold in one third of the whites. Continue adding a third at a time until all is incorporated. Try not to loose too much air and don't over mix. Gently pour into baking tin and into the oven for 25mins until a top has formed but it is still a bit gooey inside. Leave to cool for 5 mins before tucking in. Serve as is or with some crème fraîche.