The most wonderful dark chocolate cake is one of my creation 😉
If you really, really like dark chocolate, this recipe is for you.
It is at the same time very simple of realization because it has only few ingredients and no difficulty of realization, but it is especially sweetening.
The secret lies in the quality of the chocolate. I like to use guajana chocolate with more than 70% cocoa. If you don’t have any, I sometimes use the dark bitter Nestlé, the one with the most cocoa ( and therefore less fat guys;-)
It’s a cake that I serve every time one of my guests tell me they are sensitive to gluten, but it’s still a foodie. Indeed, there is no flour in this recipe.
In Europe, we use in grams but not in cups. Here is a link for the conversion .
4 eggs . 200 grams of dark chocolate
150 grams of sugar
100 grams of salted butter.
If you don’t have salted butter, you can always add a good pinch of salt to the preparation.
Salt enhances the taste of the sweet, it increases the flavor of your cake, it really makes the difference.
To start, you have to melt the chocolate with the butter.
Then, in a bowl, whisk the eggs with the sugar. When there are well combined, you could add the melted dark chocolate.
For finishing, pour the mixture into a buttered mold.
Nothing more, you see how it’s easy to make the most wonderful dark chocolate cake?!
My little tip for having the most wonderful chocolate cake:
I like to add pieces of candied fruit cut into small cubes in the preparation. My favorite is the dried apricot, but you have to detach yourself from my recipe to add your personal touch and add the ingredient you want. It can be dried figs, raisins… it’s up to you to be creative!
When you cook with me, I want to guide you towards your own creativity. That’s why in my recipes, I often include what I call variations or tips. It is that little extra something that makes the difference, that helps you to make your cake absolutely unique.
Guidance yes, but not assistance, I want you to be recipe creators.
The baking time for this wonderful dark chocolate cake is 15–20 minutes, in a preheated oven at 160° C- 310° F of course. The baking time is not very long in order to have a moist cake which will make it the most wonderful dark chocolate cake.
To know if the baking is finished, you have to stick a knife in the heart of the cake. The blade must come out clean. As there is no flour in this recipe, the cake remains very soft, even melting. So I advise you to wait for it to cool before unfolding it.
For the service:
I rather like to sprinkle the cake with a little icing sugar, but very little, it’s just for decoration, it doesn’t add anything to the taste, so there’s no need to overload yourself with calories, if you know what I mean.
For the tasting:
I suggest serving only very small pieces, foremost because it makes you want to have more, and secondly, this cake is so black, it’s not eatable, it’s eatable, so you really can’t use big pieces.