Moist Chocolate Cake
55 min
total
4
people
555
calories per serving
Ingredients
4 people
- 133.3 gDark chocolate (crushed)
- 100 gUnsalted butter (in small pieces)
- 100 gWhite sugar
- 2.7 pcEgg (whole)
- 53.3 gWheat flour (sifted)
- 0.7 tspBaking powder
- 0.7 pinchFleur de sel
Method
A thin crust that cracks under the finger and a dense, almost moist heart. The powerful smell of melted cocoa fills the room as soon as the oven opens.
- 1
In a double boiler, melt the dark chocolate with the butter. Mix gently with a spatula until the texture is smooth, shiny, and homogeneous.
- 2
In a mixing bowl, whisk the eggs with the white sugar until the mixture whitens and doubles in volume.
- 3
Pour the melted chocolate over the eggs. Fold in the sifted wheat flour and baking powder. Add a pinch of sea salt to enhance the cocoa flavor.
- 4
Bake at 180°C. The cake is ready when the edges slightly pull away from the mold but the center remains soft under pressure.
Frequently asked questions
How do you get this dish right?
- Do not overbake: a knife blade should come out with a few moist crumbs, not dry.
- Use 70% dark chocolate for a bolder, less sweet flavor.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome to maintain its moisture.
4.9
53 reviews
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