Name: Light and moist dark chocolate cake
Prep time: 1 h
Cook time: 45 min
Yield: 10 shares
Cuisine: France
Ingredients: 5 eggs; 200 oz ofdark chocolate for desserts (52%); 140 oz ofbutter; 120 oz ofgranulated sugar; 100 oz ofwheat flour; 20 oz oflow-fat milk; 1 bag ofbaking powder

desserts chocolate cooking as a family cooking for kids easter kitchen cabinets pastries

Updated on 26 November 2025 by

toquetoque

9 reviews 4.5 : Very good

Diet

Lightweight Vegetarian

Level

Easy

Calories

338 kcal

Preparation

1 hour

Cooking

45 minutes

This Easter long weekend, I’m sharing my recipe for a perfectly guilt-free treat: a “light” dark chocolate cake.

This cake is made with relatively little fat and sugar, so it’s sure to please everyone, young and old alike!

This light dark chocolate cake is also easy to make and requires only basic ingredients that you likely already have in your pantry and fridge.

For those with a sweet tooth, I’ve included some significantly less diet-friendly variations in the notes below 😋

Enjoy, and thank you in advance for your comments 🙏

For

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5 eggs
7 ¾ oz of dark chocolate for desserts 52%
4.9 oz of butter
4.2 oz of granulated sugar
3.5 oz of wheat flour
0.7 oz of low-fat milk
1 bag of baking powder

1
Break the chocolate bar into pieces, add the butter in pieces to a small saucepan, and melt over a double boiler.
2
Separate the eggs.
Pour the yolks into a mixing bowl along with 100g of sugar.
3
Beat the egg yolk and sugar mixture with a whisk until pale.
4
The chocolate and butter mixture should now be completely melted and smooth.
5
Add the yellow batter and sugar, and mix with a wooden spoon.
Add the flour (previously sifted with the baking powder), and mix with a wooden spoon.
Add the milk to thin the batter and make it easier to fold in the egg whites, then mix well.
6
Place the egg whites in a large mixing bowl with a pinch of salt to loosen them up.
Begin whisking the egg whites (to "break" them up).
Add 20g of granulated sugar.
Continue whisking until the egg whites are stiff.
Check the consistency.
7
Gently fold the beaten egg whites into the mixture in several batches.
8
Pour into a silicone mold that is 20 cm in diameter and at least 4 cm deep.
9
Preheat the oven to 170°C (top and bottom heat). Place on the middle rack.
10
Bake for 45 minutes at 170°C, with heat from both top and bottom.