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Image / Living / Food & Drink

This dense and delicious dark chocolate pretzel cake will be your new favourite treat

by Meg Walker
08th Jan 2021

Apologies if you’re on a health kick, but this January, we’re making cakes, and this one is scrumptious brownie-like cake topped with salted pretzels.

Yes it’s January, and yes, right about now everyone is cleansing their homes of Christmas decorations, as they work their way through the dregs of the Roses tin (I swear this year’s tub was mostly strawberry and orange ones) and no, I don’t know why you thought you needed that many bags of Taytos to get you through Christmas.

But before you decide to throw out all of the nice things in the kitchen, remember; everything in moderation. And we’re in lockdown. So if you feel like making a cake, go for it. This one is simple and scrumptious.

Dark Chocolate Pretzel Cake
Serves 8-10


?115g unsalted butter, chopped
?450g dark chocolate, chopped
?4 eggs, separated
?55g caster sugar
?2 tsp sea salt flakes
?50g store-bought mini pretzels


1 Preheat oven to 160°C/gas mark 3. Line a 22cm round springform tin with non-stick baking paper.
2 Place the butter and chocolate in a large heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water). Stir until melted and smooth.
3 Place the egg whites in the bowl of an electric mixer. Whisk on high speed until soft peaks form. Gradually add the sugar and whisk until thick. Scrape down the sides of the bowl and whisk for a further 2-3 minutes or until the mixture is thick and glossy.
4 Add the egg yolks and salt to the chocolate mixture and whisk to combine. In 3 batches, add the egg white mixture to the chocolate mixture and gently fold to combine. Pour into the tin and arrange the pretzels on top. Bake for 25-30 minutes or until the edges are cooked when tested with a skewer and the centre is just set. Allow to cool to room temperature in the tin.
5 Refrigerate for 3 hours or until chilled. Remove the cake from the tin and place on a cake stand or plate. Slice to serve.

Note: If you’ll be refrigerating this cake for longer than the specified 3 hours, remove it from the fridge 1 hour before serving to allow it to come to room temperature.


Extracted from Modern Baking by Donna Hay (Fourth Estate, approx €35), out now. 

Read more: This Basque-style chicken dish is everything we want right now

Read more: Here’s why you should be meal planning and how to get started

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