Among all the chocolate cake recipes I have tried—and I have tried a lot—this is the one I like best. It isn’t a chiffon cake but it isn’t a batter-type cake either. It is more like a custard that just melts in your mouth. The best thing is the contrast in texture—while the inside is soft and moist, the top and sides are crisp and flaky. How in the world is that possible? I don’t know. Must be the very little flour in the cake—only one tablespoonful, believe it or not.
Last weekend, my daughters had some friends over for dinner and I made this chocolate cake for dessert. Well. The cake got devoured and I wasn’t even able to take photos. And I have been wanting to update a 2006 entry with one that is closer to the original recipe. So, a few days later, I was baking another chocolate cake. And I did take photos.
So, this is an updated version of a recipe originally published on December 7, 2006 based on a recipe from Chocolate & Zucchini.
- 200 g. of dark chocolate
- 200 g. of butter
- 1 c. of sugar
- 4 eggs
- 1 heaping tbsp. of flour
- Have all the ingredients at room temperature.
- Preheat the oven to 350F.
- In a double boiler, melt together the chocolate (broken into smaller pieces) and butter together. Cool for a few minutes. Cooling is faster if you transfer the mixture to another bowl.
- Add the sugar to the chocolate-butter mixture, whisking as you pour.
- Add the eggs, one at a time, mixing after each addition.
- Take the heaping tablespoonful of flour, dump in a sifter and sift directly over the chocolate mixture. Stir until smooth.
- Pour into an eight-inch round pan (line with non-stick paper if you’re not using a non-stick pan).
- Bake in a preheated 350F oven for 30 minutes (no peeking!). Turn off the oven but the leave the cake there for another 10 minutes (this prevents the cake from sinking at the center).
- Place the cake on a wire rack and cool completely before inverting on a plate.
- Slice and serve. Definitely no frosting required. But pairing it with coffee is a great idea.