Chocolate Cake with Chocolate Sauce

1h 10m
- Preparation 20 min
- Resting 10 min
- Cooking 40 min

Recipe for Multi Taste Air Fryer

Ingredients

4 People

For the chocolate cake:
100 g Dark chocolate
80 g Butter
2 Eggs (size M)
80 g Sugar
1 pkg. Vanilla sugar (or 1 teaspoon vanilla extract)
1 Salt
50 g Flour
1 tsp. Baking powder
1 tbsp. Cocoa powder (unsweetened)
For the chocolate sauce:
100 g Dark chocolate
2 tbsp. Sugar (to taste)
100 ml Cream
1 tsp. Vanilla extract (optional)
For decorating:
Blackberries
Blueberries

Preparation

Step 1

Grease the baking tin for the Multi Taste Air Fryer and dust lightly with flour (or line with baking paper). Preheat the Air Fryer to 160 °C (approx. 5 minutes).

Step 2

Melt the dark chocolate and butter in a heatproof bowl over a bain-marie (or in the microwave). Stir well until the mixture is smooth and leave to cool slightly.

For the chocolate cake:

g Dark chocolate

g Butter

Step 3

In a mixing bowl, beat the eggs with the sugar, vanilla sugar and a pinch of salt until frothy (approx. 2-3 minutes with a hand mixer).

Eggs (size M)

g Sugar

pkg. Vanilla sugar (or 1 teaspoon vanilla extract)

Salt

Step 4

Carefully fold the slightly cooled chocolate and butter mixture into the egg mixture. Mix the flour, baking powder and cocoa powder in a separate bowl. Carefully fold the flour mixture into the chocolate mixture until a homogeneous dough is formed. Then, pour the batter into the prepared baking tin and smooth it out.

g Flour

tsp. Baking powder

tbsp. Cocoa powder (unsweetened)

Step 5

Place the tin in the Air Fryer and bake the cake at 160 °C for approx. 25-30 minutes. Test with a wooden stick after 20 minutes. The cake should be slightly moist. Leave the cake to cool in the tin for approx. 10 minutes after baking. Then remove and leave to cool completely.

Step 6

Chop the dark chocolate into small pieces and place in a bowl over a bain-marie (or in the microwave). Stir regularly so that it does not burn.

g Dark chocolate

Step 7

Heat the cream in a small saucepan over a medium heat, but do not bring to the boil. When it is hot (but not boiling), remove from the heat.

ml Cream

Step 8

Slowly stir the melted chocolate into the hot cream until a smooth, glossy sauce. Add the sugar to taste and stir until it has dissolved. Add the vanilla extract if desired. For an even richer sauce, you can stir in 1 teaspoon of butter to add shine and a silky texture.

tbsp. Sugar (to taste)

tsp. Vanilla extract (optional)

Step 9

Once the cake is cooled, garnish with the chocolate sauce and the berries of your choice.

For decorating:

Blackberries

Blueberries