Melting Chocolate Cake
40 min
total
4
people
504
calories per serving
Ingredients
4 people
- 133.3 gDark chocolate (broken into pieces)
- 100 gUnsalted butter (diced)
- 2.7 pcEgg (at room temperature)
- 66.7 gWhite sugar
- 33.3 gWheat flour (sifted)
- 0.7 pinchFleur de sel
Method
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.
- 1
In a double boiler, melt the chocolate and butter. The mixture must become smooth, shiny, and perfectly homogeneous.
- 2
Vigorously whisk the eggs with the sugar until the mixture whitens and doubles in volume.
- 3
Pour the warm melted chocolate over the eggs. Gently fold in with a spatula so as not to deflate the foam.
- 4
Add the sifted flour and sea salt. Mix just enough to make the white traces disappear.
- 5
Bake at 180°C. The cake is ready when the edges are firm but the center is still slightly jiggly.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature under a cake dome for 2 days to maintain softness.
4.8
15 reviews
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