A light and delicious butterless chocolate cake.

For decoration, I chose an icing with dark chocolate and cream and some berries.

Chocolate Cake


The Cake
  •  170°C
  •  30min
Chocolate Cake
The Icing (optional)
  • Melt the chocolate with half of the quantity of the crème fraiche in the microwave or in a water bath.
  • Add the remaining cream, sugar and egg yolks to the melted chocolate.
  • Separate the egg yolks from the whites.
  • Add the flour and the baking powder.
  • Beat the egg whites with the salt until stiff.
  • Add the egg whites softly to the mixture.
  • Pour the mixture in a buttered tin.
  • Bake in preheated oven at 170°C during 30 to 35 minutes.
  • When the cake is ready, unmold and leave to cool for 10 minutes before you decorate with icing.
  • Prepare the icing by melting the chocolate and the crème fraiche in the microwave or in a water bath.
  • Decorate your cake with the icing and some fruits, berries or nuts.


  • Calories: 262
  • Carbohydrates: 34g
  • Cholesterol: 84mg
  • Fat: 12.9g
  • Fiber: 2.4g
  • Protein: 6.9g
  • Saturated fat: 7.5g
  • Serving size: 1 slice
  • Sodium: 57mg
  • Sugar: 20.5g

Chocolate Cake