- 250g of dark chocolate with 60% cocoa
- 250g of butter at room temperature
- 220g of powdered sugar
- 200g of eggs
- 70g of flour
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Preheat the oven to 180°C (356°F) and grease your mold. Sprinkle a little flour on the bottom of the mold and tilt it in all directions to coat its entire surface with a thin layer of flour.
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Melt the chocolate in a double boiler or in the microwave.
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Whip the softened butter with powdered sugar and add the eggs one by one. Weigh the eggs without the shell to get 200g: depending on their size, you will need between 4 and 5.
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Add the melted chocolate and whip again.
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Gently fold in the flour with a spatula.
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Pour the batter into the mold and bake for 30 minutes.
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After removing from the oven, let the chocolate cake cool slightly, then unmold it onto a rack.
- I love to serve it with a salted caramel butter sauce or vanilla English custard, or a scoop of ice cream and candied pecans. Bon appétit!