Melting Chocolate Cake

A thin crust that cracks under the finger and a dense heart that coats the palate. The intense smell of melted chocolate and browned butter fills the room right out of the oven.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 512
• Protein: 7 g
• Carbs: 40 g
• Fat: 35 g

Ingredients

• 133.3 g Dark chocolate ( broken into pieces )
• 100 g Minimum butter sweet ( diced )
• 2.7 piece Egg ( at room temperature )
• 66.7 g White sugar
• 33.3 g Wheat flour ( sifted )
• 0.7 pinch Fleur de sel

Instructions

1. Melt the base

   In a double boiler, melt the chocolate and butter. The mixture must become smooth, shiny, and perfectly homogeneous.

2. Whisk the eggs

   Vigorously whisk the eggs with the sugar until the mixture whitens and doubles in volume.

3. Combine

   Pour the warm melted chocolate over the eggs. Gently fold in with a spatula so as not to deflate the foam.

4. Add flour

   Add the sifted flour and sea salt. Mix just enough to make the white traces disappear.

5. Baking

   Bake at 180°C. The cake is ready when the edges are firm but the center is still slightly jiggly.

Chef's tips

• A knife blade inserted into the center should come out with a few moist crumbs, never dry.
• Do not overwork the batter after adding the flour to keep a melting, not elastic, texture.

Storage

Store at room temperature under a cake dome for 2 days to maintain softness.