Cooking with kids – The Quick Chocolate Slice

OK, I’ll tell you right away: this will not be the prettiest cake you ever make. It is, however, quick, easy, practically un-mess-up-able and my kids’ favourite cake.

Yesterday there was a pot-luck dinner at their rugby club. Hubby provided shrimp to be grilled at the club house, we brought a bag-in-box of Muscadet, and the boys teamed up to make the chocolate cake. (The cake tray was empty before the grill was hot!)

I supervised, but from afar. They’re getting good at this.

What you need:

150g butter

150g sugar

4 eggs (separated)

120g choclate (we use 56% cocoa)

50g hazelnuts (ground)

30g flour

1 pinch of salt

What to do:

  • With an electric beater, mix the butter, sugar and egg yolks until they are frothy and light in colour.
  • Add the flour and ground hazelnuts and mix.
  • Melt the chocolate, add and mix.
  • With the pinch of salt, whisk the egg whites until they are firm.
  • Fold in to the chocolate batter.
  • Pour into a small-ish paper-lined baking dish (we use one about 20cm x 25cm)
  • Bake at 180 degrees C for about 25 minutes.
  • You can sprinkle a little icing sugar on top to make it look prettier…  



  1. My friend Aurélie sometimes uses coconut instead of hazelnuts.
  2. You can also cut the cake into fingers, slice them open and spread a little raspberry jam (without pips) before sandwiching them closed again.
  3. For an “adult” version, sink alcohol-marinated cherries into the batter at regular intervals which will allow you to cut bite-sized squares with one cherry each. Serve on individual spoons with a dollop of whipped cream and a few chocolate shavings… an hommage to the Black Forest Gâteau, with a twist.

Notes for baking with the kids:

My older kid gets to use the electric beater. Not the younger one.

The younger one gets to weigh everything. It makes him feel like Superman.

I stand next to the microwave oven and tell them when to stir the chocolate to avoid scorching it.

Only I go near the oven.

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