Dark Chocolate Pretzel Cake
3.8
(5)
Ingredients
Makes 8 to 10 servings
Step 1
Preheat oven to 325°F. Lightly grease and line a 9-inch round springform pan with non-stick parchment paper. Place the butter and chocolate in a large bowl over a pot of simmering water and stir until melted and smooth. Remove the bowl from the heat and set aside. Place the egg whites in the bowl of an electric mixer and whisk on medium speed until soft peaks form. Gradually add the sugar and whisk until the mixture is thick and glossy.
Step 2
Add the egg yolks and salt to the chocolate mixture and stir to combine. In 3 batches, gently fold the egg white mixture into the chocolate mixture until just combined. Pour into the pan and arrange the pretzels on top. Bake for 25 minutes or until the edges are cooked when tested with a skewer and the center is just set. Refrigerate for 3 hours or until chilled. Slice to serve.
If you're refrigerating the cake for longer than 3 hours, remove it from the fridge 1 hour before serving to allow it to come to room temperature.
Leave a Review
Reviews (5)
Back to TopI made this for my daughter's birthday, smothered with thick homemade caramel sauce (also from epi) and served with vanilla frozen yoghurt. It was like a decadent brownie sundae. I adjusted the salt like other reviewers suggested; half a teaspoon in the batter and the salt from the pretzels was plenty.
abarbastok
Toronto, Canada
4/9/2020
Agree with the other reviewers... there is too much salt here, but the flavors were good and the prep simple so I will make it again.
melg1
Los Angeles, Ca
8/10/2017
This was truly delicious and not too hard to make, but clearly someone made a mistake on the amount of salt to use; I actually used 1.5 teaspoons after reading an earlier review warning about how salty the cake is, and even then it was barely edible. We covered it in whipped cream to cut the saltiness but I had to apologize to my guests for the "salt lick" cake. Even so, I will make this again with perhaps 1/2 a tsp of salt to try because I think it could be really delicious with the proper salt ratio.
Kelly1977
Evanston, IL
3/4/2017
Made it for my nephew who just discovered he has a Gluten sensitivity. Used Gluten Free Pretzels and just a dash of the salt. We all loved it!! Like a chewy brownie with crispy topping.
gccook
2/22/2017
The actual cake part was a bit too salty for my taste. If I make this again, I would use about 1/2 the amount of salt listed in the recipe. It was also difficult (and messy) to cut, but that could have been my fault.
julie1932
Dallas, TX
11/30/2015
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