Donna Hay's dark chocolate pretzel cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s dark chocolate pretzel cake By You Magazine - October 7, 2018 Donna Hay’ s dark chocolate pretzel cake is a sweet and savoury delight. From Modern Baking by Donna Hay SERVES 8-10 115g unsalted butter, chopped 450g dark chocolate (45-55 per cent), chopped 4 medium eggs, separated 55g caster sugar 2 tsp sea salt flakes 50g store-bought mini-pretzels 1. Preheat the oven to 160C/gas 2½. Line a 22cm round springform tin with nonstick baking paper. 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. 2. 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. 3. Add the egg yolks and salt to the chocolate mixture and gently fold 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. Refrigerate for 3 hours or until chilled (see note). 4. Remove the cake from the tin and place on a cake stand or plate. Slice to serve. NOTE If you’re going to 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. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved