Marcus Nilsson
Hands-On Time
20 Mins
Total Time
50 Mins
Serves 6 to 8

How to Make It

Step 1

Preheat the oven to 350°F. Butter and line an 8-inch round cake pan or springform pan with parchment. Butter the parchment and dust lightly with flour.

Step 2

Melt the butter and chocolate in the microwave in 1-minute increments, on half power, stirring every minute, until shiny and smooth. Stir in the salt and 
set aside.

Step 3

Whisk together the egg yolks and 4 tablespoons of the sugar until thick and creamy.

Step 4

Mix the egg whites in a separate, clean bowl with an electric mixer on high until foamy. Gradually add the remaining sugar, a tablespoon at a time, whipping continuously until the whites are thick and glossy and hold a soft peak, 3 to 5 minutes.

Step 5

Fold the egg yolk mixture into the 
chocolate. Add ⅓ of the chocolate mixture to the egg whites and fold in gently, until marbled. Taking care to keep the batter light and airy, fold in the flour in 2 parts, alternating with the remaining chocolate, until evenly combined.

Step 6

Spoon the batter into the pan and 
bake until crispy on top and a toothpick inserted in the center comes out almost clean, 25 to 30 minutes. Cut into 
wedges and serve slightly warm with whipped cream.

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