Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F) and prepare a 20cm (8-inch) round cake pan by greasing it.
- Break dark chocolate into chunks and place it with cubed butter in a heatproof bowl over simmering water, stirring slowly until smooth.
- In a large bowl, whisk eggs and sugar until pale, fluffy, and doubled in volume.
- Gently fold melted chocolate into the egg and sugar mixture, then sift in flour and baking powder, folding until just combined.
- Pour the batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs (about 25 minutes).
- For ganache, heat heavy cream until simmering, pour over remaining chopped chocolate, let sit for a minute, then stir until smooth.
- Once the cake has cooled, pour the ganache over the top and let it set before slicing.
Nutrition
Calories: 230kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 70mgPotassium: 130mgFiber: 2gSugar: 16gVitamin A: 5IUCalcium: 2mgIron: 8mg
Notes
Ensure eggs are at room temperature for best results. Be gentle when folding in the flour to maintain a tender crumb. For presentation, consider a dusting of powdered sugar or serving with fresh berries or whipped cream. Leftovers can be stored at room temperature for 2 days or in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months.
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