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Recipe posted by Eloise Vaudois
The cake should be slightly crisp on top and soft inside and can be eaten as a snack at any time of the day or as a dessert, served with cream or custard. It is simple to make and always goes down a treat! "
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Preparation time: 15 mn
Cooking time: 25 mn
Rest time: 0 mn
Total time: 40 mn
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For 8 servings:
7 oz of dark cooking chocolate
2/3 cup soft butter
2/3 cup granulated sugar
¼ cup flour
3 eggs
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1
To start, remove the butter from the refrigerator to soften. If you have forgotton to do so, put it in the microwave for a few seconds.
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2
Break the chocolate into a heat-proof bowl and add three tablespoons of water. Place the bowl over a large saucepan of boiling water to melt the chocolate.
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3
Meanwhile, use a wooden spoon to soften the butter in a bowl. Add the sugar and stir it into the butter until you achieve a smooth and fluffy consistency. It is better to use an electric whisk to get as much air into the mixture as possible. Add the eggs, one by one, alternating with the flour.
A piece of advice: you will need to stir the mixture thoroughly as you add the eggs and the flour. For a smoother consistency, use an electric whisk.
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4
Stir in the melted chocolate to the mixture. Pour into a greased cake tin and bake in an oven preheated to 300°F/150°C, for 25-30 minutes.
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5
Decorate the cake with confectioner’s sugar. Alternatively, you can ice the cake once it has cooled.
Serve chilled.
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Finishing touches...
To check the cake is ready, simply insert a knife into the middle. For a fondant, you should see small traces of chocolate on the blade. |
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