Moist Chocolate Cake

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.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 563
• Protein: 8 g
• Carbs: 52 g
• Fat: 35 g

Ingredients

• 133.3 g Dark chocolate ( crushed )
• 100 g Minimum butter sweet ( in small pieces )
• 100 g White sugar
• 2.7 piece Egg ( whole )
• 53.3 g Wheat flour ( sifted )
• 0.7 tsp Baking powder
• 0.7 pinch Fleur de sel

Instructions

1. Melting chocolate and butter

   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. Whisking eggs

   In a mixing bowl, whisk the eggs with the white sugar until the mixture whitens and doubles in volume.

3. Combining the batter

   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. Baking

   Bake at 180°C. The cake is ready when the edges slightly pull away from the mold but the center remains soft under pressure.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature under a cake dome to maintain its moisture.