Ultra-chocolatey and rich thanks to the fact the batter contains both cocoa and dark chocolate. First, you need to sift the dry ingredients. Separately melt the chocolate; when it's cooled down, add the eggs and combine the wet and dry ingredients. Though the recipe doesn't call for it, the cake would be all the better with a shower of confectioner's sugar on top. To really set it over the edge, serve a fruit coulis alongside.
- 250 grams dark chocolate (cut into small pieces)
- 170 grams butter
- 215 grams flour
- 40 grams cocoa (bittersweet, powdered)
- 300 grams sugar
- 250 milliliters water
- 3 eggs
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- Preheat the oven to 160C.
- Melt the chocolate with the butter over a double boiler on very low heat, stirring occasionally.
- In the meantime, sift together the cocoa, flour, baking powder, and a pinch of salt, and set it aside.
- Once the chocolate has melted completely, remove it from the heat and let it cool slightly for a few minutes.
- Then add the eggs, one at a time, making sure each egg has been incorporated completely.
- In another bowl, dissolve the sugar in the water, add the vanilla extract and the chocolate mixture, stirring quickly.
- Add the dry ingredients set aside earlier and stir carefully.
- Butter and flour a cake pan, place the batter inside and bake for approximately 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool completely.
PER SERVING *
|Calories1220Calories from Fat540|
|% DAILY VALUE*|
|Calories from Fat540|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.