Portuguese Chocolate Cake
Ingredients
- 150 gDark chocolate (in pieces)
- 2 pcEgg (whole)
- 100 gWhite sugar
- 75 gUnsalted butter (diced)
- 100 gWheat flour (sifted)
- 25 gUnsweetened cocoa powder
- 0.5 tbspBaking powder
- 50 mlCream (liquid)
- 0.5 pinchGray sea salt
Method
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.
- 1
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 200g of dark chocolate with the butter in a bain-marie. The mixture must be perfectly smooth, glossy, and without any lumps.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome to preserve moisture.
