Today I wanted to share one of my old recipes...
Who doesn't love a good chocolate cake?! This one is very creamy inside. It uses very little flour and sugar. The secret is using good chocolate!
I like to serve it with coffee cream, but you can easily omit it if you don't like it, or serve it with Greek yogurt.
I hope you like it ♡.
Serves 6 to 8
For the cake
400 grams of chocolate
125g of unsalted butter
4 eggs
1 tablespoon of sugar
1 tablespoon of all-purpose flour
For the coffee cream
200g of mascarpone
1 tablespoon of ground coffee
2 tablespoons of powdered sugar
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Preheat the oven to 200°C (390°F). Line a round springform pan with parchment paper. Grease with butter. Set aside.
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Melt the chocolate and butter in a heatproof bowl over a double boiler. Remove from heat and let cool slightly.
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Meanwhile, beat the eggs with the sugar in an electric mixer for 10 minutes, or until tripled in volume and the mixture is very thick. Gently incorporate the flour followed by the melted chocolate.
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Pour the batter into the pan and bake for 12 minutes. Remove from the oven and run a knife around the edge of the cake. Remove the top of the pan and refrigerate the cake for 1 hour to chill – this step is important!
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Meanwhile, make the coffee cream. Simply mix all the ingredients in a bowl and beat well.
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Serve the cake with coffee cream or Greek yogurt.