Portuguese Chocolate Cake

A thin crust that cracks under the finger and a dense, almost moist heart. The bitterness of raw cocoa balances the sugar, while the glossy glaze coats the cake like a dark mirror.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 625
• Protein: 10 g
• Carbs: 66 g
• Fat: 35 g

Ingredients

• 150 g Dark chocolate ( in pieces )
• 2 piece Egg ( whole )
• 100 g White sugar
• 75 g Minimum butter sweet ( diced )
• 100 g Wheat flour ( sifted )
• 25 g Unsweetened cocoa powder
• 0.5 tbsp Baking powder
• 50 ml Cream ( liquid )
• 0.5 pinch Gray sea salt

Instructions

1. Whisk the eggs

   Whisk the whole eggs with the white sugar until the mixture pales, doubles in volume, and forms a ribbon when the whisk is lifted.

2. Melt the chocolate

   Melt 200g of dark chocolate with the butter in a bain-marie. The mixture must be perfectly smooth, glossy, and without any lumps.

3. Incorporate dry ingredients

   Add the wheat flour, cocoa powder, baking powder, and a pinch of grey sea salt. Mix with a spatula using an upward motion to avoid breaking the air bubbles.

4. Bake the cake

   Pour into a buttered tin. Bake at 180°C. The cake is ready when a knife blade comes out clean but the center remains soft under finger pressure.

5. Glaze with ganache

   Heat the cream and pour it over the remaining 100g of dark chocolate. Stir until the sauce coats the back of a spoon, then pour over the cooled cake.

Chef's tips

• Do not overbake the cake, the center must remain very moist to be authentic.
• Use 70% cocoa chocolate to achieve a dark color and powerful taste.

Storage

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