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    Chocolate cake

    Who can resist chocolate?....

    Servings 8 persons


    • 1 pinch of salt
    • 4 tablespoons cocoa powder
    • 225 g self-rising flour
    • 200 g 72% dark chocolate
    • 150 g milk chocolate
    • 175 g super-fine sugar
    • 100 g butter
    • 400 g sweetened condensed milk
    • 100 ml water
    • 250 ml whipped cream
    • 2 eggs
    • For decoration:
    • Spun sugar
    • Chocolate garnish
    • Gold Leaf (if possible)


    • Cover the bottom of a spring form tin that fits in your Airfryer with parchment paper and grease the edges. Tip: it's easiest if you trap the paper in the spring form and trim off the edges.
    • Sieve the flour, cocoa and salt in a bowl. Chop the dark chocolate coarsely and boil the water. Put the sugar, butter, half of the dark chocolate, the condensed milk and the water in a pan. Heat this on low heat, constantly stirring until smooth.
    • Add the mixture to the dry ingredients (flour, cocoa and salt) and stir until fully combined. Loosely beat the eggs and add to the mixture, stir well. Heat your Airfryer to 150 degrees.
    • Pour the mixture into the spring form tin and bake for 50 minutes. Check whether the cake is cooked by inserting a skewer in the center of the cake. When you remove it again, is it dry? If so, the cake is cooked. Remove the cake from the Airfryer and let cool for 30 minutes in the tin. Remove the tin and leave approximately 1.5 hours to cool completely.
    • Use the cooling time to make the delicious chocolate filling. Chop the milk chocolate finely and put it in a bowl along with the rest of the dark chocolate. Heat the cream until just about to boil, then pour into the bowl with the chocolate and stir until it has melted. Beat the chocolate mixture in the mixer until shimmering and let stand for 30 minutes at room temperature. Carefully cut the cake horizontally in half and coat both halves with the chocolate mixture. Garnish the cake with chocolate decorations, spun sugar or gold leaf.
    Chocolate Cake | Philips

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