Delicious chocolate cake (Gateau Marcel)

Julie Kalbakk Jørgensen

Easiest chocolate cake recipe ever :)

3 egg yolkes (pasteurized)

3 egg whites (pasteurized)

175 g sugar

175 g butter (real)

175 g dark chocolate

Melt butter and chocolate together in a pot on low heat (be careful not to burn the chocolate or butter)

Whip egg yolks with half of the sugar (until the sugar is absorbed and the consistency is homogeneous, light and creamy)

Whip egg whites with the other half of the sugar (until the they are hard and firm, and stay in the bowl when you lift it upside down)

When the butter/chocolate mix has cooled off a bit (it should still be fluid-like just not burning hot) mix it gently with the egg yolkes-mixture

Then gently mix in the whipped egg whites

Pour ⅔ of the cake batter/chocolate mousse in a springform pan (coated with butter or oil on the inside to prevent the cake from sticking to the sides when removed after baking)

(Put the last ⅓ of the mixture in the fridge to cool)

Bake it at 175/180°C for app. 25 to 30 min.

After app. 30 min. take the cake out of the oven and leave it to rest and cool off.

NOTE! The cake will neither look or feel completely finished according to "normal" baking standards - this is completely intentional!! The cake will possibly also cave in a bit, forming kind of a pocket in the middle, this is PERFECT!

When the cake has cooled off take the last ⅓ of the cake batter/chocolate mousse saved in the fridge and smear it on top of the baked cake

Decorate with cocoa powder, shaved chocolate flakes or whatever you like :)

Use pasteurized egg yolks and egg whites as part of the batter WILL NOT be cooked.

However, I have made this cake many times with regular eggs and I have never gotten sick :)

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