Chocolate Cake Recipe in a Food Processor

Preparation of a creamy chocolate: preheat the oven to 180 °C. Cut the dark chocolate squares and blend on maximum speed for 10 seconds. For a indulgent effect, blend only for 5 seconds to keep some chocolate chunks, which will provide a delicious gooeyness inside the cake.

Add the butter, previously cut into pieces. Then run the mixer on speed 1 for 5 minutes at 50 °C. The butter can be replaced by 150 g of thick cream, either light or full-fat. It is also possible to combine both in equal amounts. Then, add the whole eggs one by one to the mixture, followed by the sugar, and blend for 1 minute on speed 4.

Add substance: pour the flour and the packet of baking powder, then set to speed 4 again for 1 minute. For an even softer texture, use only 60 g of flour, supplemented by 40 g of cornstarch.

The mold and baking: pour the batter directly into a silicone cake mold, or into a pre-greased metal mold. The cake also retains its softness in individual molds.

Bake the chocolate cake for 20 to 30 minutes, depending on the desired consistency. Check regularly by inserting a knife blade into the center of the cake, especially towards the end of baking: a minute can make all the difference!

Preparation of the chocolate glaze: break the chocolate into pieces in the bowl and mix for 10 seconds at speed 9. Scrape down the sides and melt the chocolate for 3 minutes at 50 °C, speed 2. Pour in the liquid cream. Increase the temperature to 60 °C.

Let it heat for 1 minute at speed 4. Spread the icing evenly over the cake, using a pastry brush if necessary.

To finish, at the end of baking, let the cake cool in the oven. To unmold it, run a knife around the cake and the pan to release it, then decorate as you wish: grated coconut, toasted flaked almonds, colorful candies, powdered sugar...