The Soft Dark Chocolate Cake is the perfect dessert for those seeking a burst of flavor and a melt-in-your-mouth texture. Thanks to the separate processing of yolks and egg whites, this chocolate cake remains tall and airy, yet rich and indulgent. It’s a classic vegetarian recipe, ideal for celebrating a special occasion or simply satisfying the craving for something delicious.
The secret to its success lies in the quality of the dark chocolate and the care with which the ingredients are incorporated, avoiding deflating the mixture. Let’s discover how to prepare this black cloud in a few simple steps.
If you love chocolate desserts, try the tenerina, which is similar but taller and fluffier. You can try the classic chocolate cake or the cocoa cake without butter, milk, and eggs. If you like leavened desserts, try the croissant cake or the brioche with only egg whites.
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OTHER CHOCOLATE DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All Seasons
Ingredients for the Preparation of the Soft Dark Chocolate Cake
- 4 Large Eggs
- 200 g Dark Chocolate
- 125 g Butter
- 125 g All-Purpose Flour
- 1 pinch Salt
- 150 g Sugar
- Half packet Baking Powder
- 1 teaspoon Vanilla Extract
Preparation of the Soft Dark Chocolate Cake
Break the eggs and separate the yolks from the whites. Whip the egg whites to very stiff peaks, gradually adding half of the sugar. In another bowl, beat the yolks with the remaining sugar and two or three tablespoons of boiling water: continue until they become pale, dense, and very frothy.
Coarsely chop the dark chocolate and melt it in a double boiler (or microwave) with the butter. Mix well to obtain a smooth cream and let it cool slightly, then combine it with the yolk and sugar mixture you prepared earlier.
Gently add the all-purpose flour, the sifted baking powder, the vanilla extract, and the pinch of salt. Stir with consistent movements until you get a smooth, shiny batter with an intense color.
Fold in the whipped egg whites in two additions, mixing from bottom to top to maintain the incorporated air. Pour the mixture into an 8.7-inch cake tin and bake in a static oven at 356°F for about 35 minutes. Let it cool completely before unmolding and serving.
Tips for a Perfect Result
The quality of the chocolate: Since it is the main ingredient, use a high-quality chocolate. The higher the cocoa percentage, the more intense and less sweet the flavor will be.
Room-temperature eggs: If the eggs are fridge-cold, it will be harder for them to whip and incorporate the necessary air to naturally leaven the cake.
Don’t overbake: The worst enemy of this cake is overbaking. If the toothpick comes out completely dry, it is already overcooked; it should come out with some moist crumbs attached.
Variants
Spicy note: Add a pinch of chili powder or cinnamon to the batter to enhance the dark chocolate notes.
Crispy center: Add 50 g of roughly chopped walnuts or hazelnuts to the batter before baking.
Gluten-free version: You can replace the 50 g of flour with almond flour or cornstarch for an even more melt-in-the-mouth cake suitable for everyone.
Storage
At room temperature: It keeps under a glass dome for 2-3 days.
In the refrigerator: If you prefer a texture similar to fudge or truffle, keep it in the fridge. It will become more compact and irresistible.
Serving: Before serving, you can lightly warm each slice in the microwave for a few seconds to restore the soft center.
Serving: Before serving, you can lightly warm each slice in the microwave for a few seconds to restore the soft center.
Your Turn
This Dark Chocolate Cake is the perfect solution for any sweet emergency or to celebrate a special moment. It’s so good it always disappears in a flash!
How do you prefer it: served warm with vanilla ice cream or simply dusted with powdered sugar? Write it in the comments and tag me on social media if you decide to make it!
FAQ (Questions and Answers)
Can I use milk chocolate?
Yes, but slightly reduce the amount of sugar (about 120 g), as milk chocolate is much sweeter than dark chocolate.
Why add the egg whites in two parts?
The first part helps “soften” the denser batter, while the second part gives the softness and volume typical of this cake.
Which butter should I use?
Use a good quality butter, preferably centrifuged, for a cleaner and creamier flavor.
