Dark Chocolate Cake, a quick and very easy dessert to prepare! The recipe is similar to the classic tenerina. Also try the creamy chocolate and apple cake. Today’s recipe is disarmingly simple, melt-in-your-mouth and enveloping, without milk or flour. You can accompany it with a scoop of vanilla ice cream or Greek yogurt with a sprinkle of cinnamon. Try it as soon as possible and let me know! Don’t forget to follow me on my social channels Facebook Instagram and on my YouTube channel.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large eggs
- 7 oz dark chocolate
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
How to make the dark chocolate cake
In a large bowl, break the eggs, add the sugar, and use an electric mixer to beat the eggs, (they should triple in volume).
At this point, add the melted chocolate, melted in a double boiler or microwave. (To melt chocolate using the microwave method, operate it for 20 seconds at a time, stirring until completely melted), also incorporate the unsweetened cocoa powder into the mixture.
Now, pour everything into an 8-inch mold lined with wet and squeezed parchment paper.
Bake in a preheated static oven at 340°F for 30-35 minutes. The toothpick test is necessary: if it comes out clean and dry, it’s done; if it comes out with wet, sticky batter, it needs another 5 minutes of baking.
Storage and tips for the dark chocolate cake
The dark chocolate cake keeps under a cake dome for up to 3-4 days. Regarding baking, pay close attention to the actual temperature of your oven; if you don’t have an additional thermometer to place in the oven, remember to perform the toothpick test.
