The Perfect Chocolate Cake
You know how sometimes you just simply crave a chocolate cake that is a bit dense and moist but not really super sweet, well this is the one.
Servings 8 People
Equipment
- 18 cm (7 inch) square cake pan
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 200 grams Butter unsalted
- 4 pcs Eggs
- 150 grams Sugar
- 60 grams Flour
- 5 grams Baking powder
Instructions
Pre-preparation
- Take the eggs out of the chiller.
- Preheat the oven to 170°C, grease the cake pan and dust with cocoa powder.
- Cut the butter into small 10-20 grams cube.
- Mix the flour with baking powder and sift it.
Preparation
- Melt the chocolate in a microwave or on a double boiler.
- Add the butter to the chocolate and mix till butter is melted and a homogeneous mixture.
- Using a Stand mixer, whisk the eggs with the sugar till fluffy and double in volume.
- Using a rubber spatula, fold in the flour and baking powder gradually, on two additions.
- Fold in the chocolate and butter mixture with the eggs.
- Pour in the pan and bake for 25 minutes, or until an inserted skewer comes out clean.
- Leave the cake to cool for 15 minutes before removing from pan.
Notes
( for gluten-free replace the flour with 40 g Almond powder, 20 g cocoa powder)