Today I wanted to share a recipe of mine, the old ones...
Who doesn't like a good chocolate cake?! This one is pretty creamy on the inside. It takes little flour and sugar. The secret is to use good chocolate!
I like to serve it with a coffee creamer, but you can perfectly omit it if you don't like it, or serve with Greek yoghurt.
Hope you like it ♡.
Serves 6 to 8
For the cake
400 gr of chocolate
125g unsalted butter
1 tablespoon sugar
1 tablespoon plain flour
For the coffee cream
1 tablespoon ground coffee
2 tablespoons powdered sugar
Preheat the oven to 200º. Line a round springform pan with parchment paper. Grease with butter. Book.
Melt the chocolate and butter in a heatproof bowl in a water bath. Remove from heat and let cool slightly.
Meanwhile, beat the eggs with the sugar in an electric mixer for 10 minutes or until tripled in volume and a very thick mixture is obtained. Gently fold in the flour followed by the melted chocolate.
Pour the prepared product into the mold and bake for 12 minutes. Remove from the mold and run a knife around the cake. Remove the collar from the mold and place the cake in the refrigerator, cooling for 1 hour-this step is important!
In the meantime, make the coffee cream. Just mix all the ingredients in a bowl and beat well.
Serve the cake accompanied by coffee cream or Greek yogurt.