[ ./recipes/cakes/illas-schokokuchen.md ]
★ GERMAN · CAKES
Illa's Chocolate
Cake.
SERVES
8
TOTAL
35m
ACTIVE
20m
LVL
EASY
// SUMMARY
A classic German chocolate cake from Illa's kitchen - simple, rich, and intensely chocolatey. This nearly flourless cake uses cornstarch instead of flour, resulting in a dense, fudgy texture that stays moist in the center. No fancy techniques, just honest home baking at its best.
// INGREDIENTS
| 3 | eggs, separated | |
| 150 | g | dark chocolate (70% cacao) |
| 125 | g | butter |
| 150 | g | sugar |
| 4 | tbsp | cornstarch (Mondamin), sifted |
// METHOD
- 01
Set up a double boiler (bain-marie): place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water.
- 02
Add butter, sugar, and chocolate to the bowl. Stir vigorously until completely melted and smooth.
- 03
Remove the bowl from the heat. Let cool for 2-3 minutes.
- 04
Add the egg yolks one at a time, stirring well after each addition until fully incorporated.
- 05
Stir in the sifted cornstarch until smooth.
- 06
In a separate clean bowl, beat the egg whites until stiff peaks form.
- 07
Gently fold the beaten egg whites into the chocolate mixture in two additions, being careful not to deflate the batter.
- 08
Pour the batter into a greased 24 cm springform pan.
- 09
Bake at 200°C (conventional oven, top and bottom heat) for approximately 20 minutes.
- 10
The cake is done when the top is set but the center still has a slight wobble. It should remain moist inside.
// NOTES
- — Chocolate: Use good quality dark chocolate (70% cacao). The original recipe calls for "Schwarze Herrenschokolade" but any quality bittersweet chocolate works.
- — Don't overbake: The cake should be slightly underdone in the center - it will firm up as it cools while staying fudgy.
- — Sifting the cornstarch is important to avoid lumps in the batter.
- — Room temperature eggs separate more easily and the whites whip better.
- — Serving: Dust with powdered sugar or serve with whipped cream. Best enjoyed slightly warm or at room temperature.
- — Storage: Keeps well covered at room temperature for 2-3 days. The texture becomes even more fudgy the next day.
// VARIATIONS
- → Fan oven: Reduce temperature to 180°C if using convection/fan setting.
- → Smaller pan (20 cm): Increase baking time by 5 minutes; cake will be taller and more molten in center.
- → Larger pan (26 cm): Reduce baking time by 3-4 minutes; cake will be thinner and more set throughout.
- → Extra rich: Add 1 tbsp of strong espresso or coffee liqueur to the melted chocolate mixture.