Nutrition Facts
8 servings
8
Chocolate Cake Recipe
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A fabulous chocolate cake "extraordinarily delicious and very simple to make," as stated by the chef.
Ingredients
250 Dark bittersweet chocolate 70
250 Unsalted butter
200 Sugar
4 Egg
70 Flour
Directions
1
Preheat the oven to 180°C.
2
Butter a round cake pan measuring 23 to 24 cm in diameter, line the bottom with parchment paper, butter the paper, and set aside.
3
Melt the dark chocolate in the microwave or in a double boiler, set it aside, and let it cool (it should be barely warm to the touch when you mix it with the rest of the ingredients).
4
In the bowl of your mixer or using an electric mixer, whisk together the butter and sugar until the mixture is creamy and the sugar is fully combined. Add the eggs one by one, beating for about a minute each time (the mixture may become grainy: this is normal.) Reduce the speed to low, pour in the cooled chocolate, and mix until incorporated.
5
Always at the same speed (at minimum), add the flour and mix until it disappears into the batter (no more!), you should obtain a thick, smooth, and satiny batter. Pour the batter into the mold, smooth the top, and slide it into the oven.
6
Bake for about 25 to 30 minutes (it may crack a little on top and the cake might not look fully cooked in the center.) The cake is ready when you insert a thin knife in the center and it comes out smeared with a bit of batter.
7
Slide the cake (without unmolding it) onto a wire rack and let it cool. Once the cake is cooled, place it in the refrigerator for an hour or two to make it nicely chilled and easier to unmold.
8
To finish, flip the cake over, remove the parchment paper, and place the cake upright on a plate. Allow the cake to return to room temperature before cutting and serving.
Ingredients
Ingredients
250 Dark bittersweet chocolate 70
250 Unsalted butter
200 Sugar
4 Egg
70 Flour
Directions
Directions
1
Preheat the oven to 180°C.
2
Butter a round cake pan measuring 23 to 24 cm in diameter, line the bottom with parchment paper, butter the paper, and set aside.
3
Melt the dark chocolate in the microwave or in a double boiler, set it aside, and let it cool (it should be barely warm to the touch when you mix it with the rest of the ingredients).
4
In the bowl of your mixer or using an electric mixer, whisk together the butter and sugar until the mixture is creamy and the sugar is fully combined. Add the eggs one by one, beating for about a minute each time (the mixture may become grainy: this is normal.) Reduce the speed to low, pour in the cooled chocolate, and mix until incorporated.
5
Always at the same speed (at minimum), add the flour and mix until it disappears into the batter (no more!), you should obtain a thick, smooth, and satiny batter. Pour the batter into the mold, smooth the top, and slide it into the oven.
6
Bake for about 25 to 30 minutes (it may crack a little on top and the cake might not look fully cooked in the center.) The cake is ready when you insert a thin knife in the center and it comes out smeared with a bit of batter.
7
Slide the cake (without unmolding it) onto a wire rack and let it cool. Once the cake is cooled, place it in the refrigerator for an hour or two to make it nicely chilled and easier to unmold.
8
To finish, flip the cake over, remove the parchment paper, and place the cake upright on a plate. Allow the cake to return to room temperature before cutting and serving.
Notes
-
Pristney
The richness of this cake is incredible. However, I only used 150g of sugar, which is more than enough; I think 130 would be better. And too much butter... Next time, I'll only use 200g to see. Otherwise, very strong in chocolate and a real delight; I think it will deserve 5 stars with the next adjustments. ;) -
Lolevita
The perfect proportions for a melt-in-your-mouth cake that isn't overwhelming. I substituted the butter with a plant-based fat due to a lactose intolerance, and the result is perfect! A big thank you for this great recipe!!! -
Pascale59
Great cake, everyone is asking for it. Do not exceed the cooking time to maintain its softness and tenderness inside. Thank you, sir. -
Charlotte
Excellent! However, I tried to make it again a second time using 100% cocoa and the result was disastrous, very dense and dry. Can we use cocoa instead of chocolate in a recipe? In that case, should we eliminate the flour or reduce the amount? -
Noemma
Excellent! I just had to reduce the amount of sugar and used salted butter instead of unsalted butter. It is melting and light at the same time. It's the best chocolate cake I've ever eaten. Everyone loved it.
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