Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and prepare an 8-inch round cake pan by greasing and lightly flouring it.
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring occasionally until smooth, then let cool slightly.
- In a large mixing bowl, whisk together the eggs and granulated sugar until pale and thick, about 3-4 minutes.
- Fold the cooled chocolate-butter mixture into the egg-sugar base gently, then sift in the flour, baking powder, and salt, folding until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until risen, with a skewer coming out with a few moist crumbs.
- Let the cake rest in the pan for 10-15 minutes, then invert onto a cooling rack and remove the parchment paper.
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 20mgIron: 2mg
Notes
Use high-quality chocolate for the best flavor. This cake is best fresh but can be stored at room temperature for up to 2 days or refrigerated for up to 4 days. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Experiment with flavors by adding orange zest, nuts, or a splash of espresso to enhance the chocolate. Serve warm with vanilla ice cream or dusted with powdered sugar for an elegant presentation.
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