First and foremost, it’s incredibly easy to prepare – a total breeze in the kitchen! Not only that, but it’s also ultra-quick, saving you precious time and effort.
But the real magic lies in its taste. Prepare your taste buds for an explosion of flavors! This cake boasts a moist and tender texture that practically melts in your mouth. And guess what? You have the power to customize the baking time to achieve your desired level of melt-in-your-mouth perfection.
Another fantastic advantage of this recipe is its storage capability. You can make a batch and have it on hand for several days, allowing you to indulge in a slice of heaven whenever you crave it.
The ingredients :
- 200 g rich dark chocolate
- 190 g soft, creamy butter
- 240 g fine white sugar
- 6 eggs, fresh and full-flavored
- 100 g all-purpose flour T45
- 1 level tablespoon unsweetened cocoa powder
- Optional toppings: custard, red fruit, powdered sugar and more to add a delicious touch.
Instructions:
- Start by melting the dark chocolate and soft butter in a saucepan over very low heat. Mix well until smooth and velvety, then remove the pan from the heat.
- Now it’s time to add the good stuff! In the same order, add the white sugar, eggs, all-purpose flour and unsweetened cocoa powder. Make sure you mix well after adding each ingredient. To avoid lumps, you can add the flour gradually, or sift it through a sieve, to obtain a silky paste.
- Next, prepare your baking tin. If you have a non-stick pan, this is perfect. Otherwise, a traditional mold, generously greased with butter, will do. Pour your succulent batter into the tin, ready to be transformed into a masterpiece.
- Bake your cake at 180°C using the natural convection/static heat mode, with the top and bottom elements activated. Baking time may vary according to your oven and pan size. Baking time should be between 15 and 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs for a perfect texture.
