Grandma’s Chocolate Cake
This delicious recipe is easy to make and decorate with the kids. The recipe belongs to my great-great-grandma! Which makes it even more special for me.
Do you have recipes that were passed through generations in your family, too?
This one is perfect for an afternoon movie with the kids!
100g chocolate (semi sweet)
4 eggs, separated
Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper then spray with nonstick cooking spray.
Beat the egg whites until soft peaks and reserve.
Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (the water should not touch the base of the bowl). Remove from the heat.
Add the sugar to the chocolate bowl and beat until well mixed. Add the yolks. Whisk them in.
Add flour. Beat until mixed.
Fold in the egg whites.
Here the recipes call to fold until “it opens its eyes 👀”. I assume grandpa meant not to overdo it and stop when the air was trapped inside. 😊
Bake for 30 minutes 350F. Check with a toothpick, it’s done when just few crumbs clings to it, but it’s mostly clean.
Let it cool before turning it out. (Or not, if you are like me and like to eat hot cake).
1-There is no leavening agent in this cake, so it’s important to be gentle and “keep” the foam intact as much as you can. It’s easier than it sounds!!
2-There is no cocoa powder, so it has a mild chocolate taste. For a stronger chocolate taste, add 1 tsp of instant coffee to the melted chocolate and/or 1TBSP cocoa powder to the flour.
3- dress it up with raspberry jam or Baileys whipped cream.
Let me know your thoughts! 🥰