CREAMY DARK CHOCOLATE CAKE If you’re a chocolate lover, this creamy chocolate cake is the dessert you can’t miss! With a soft and indulgent center, this cake is a true feast of taste, ideal for special occasions or a sweet treat at any time of the day. Easy to prepare and irresistible to the palate, this cake is sure to win everyone over. At a closer look, this cake resembles the famous Caprese, but I have adapted it to my needs by modifying the quantities and preparation a bit. Follow me in the kitchen, I’ll explain how to prepare the creamy dark chocolate cake!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 22 cm creamy dark chocolate cake
- 5.3 oz dark chocolate
- 1/2 cup butter
- 2/3 cup sugar
- 1 3/4 cups almond flour
- 1 pinch salt
- 3 eggs
Useful tools for preparing the creamy dark chocolate cake
- 1 Springform pan 22 cm
- 1 Whisk
- 1 Spatula
- 1 Sieve
Preparation of the creamy dark chocolate cake
As you will read, the preparation of this cake is extremely quick, I recommend turning on the oven a bit earlier and setting it to static mode at 338°F, and taking the eggs and butter out of the fridge as they will be needed at room temperature.
In a bowl, place the broken chocolate and the butter in cubes, now if you have a microwave, use the soften function (otherwise at 600W for 20-second intervals but between each pause open and mix) otherwise melt in a bain-marie until you obtain a smooth and shiny cream.
Now add a pinch of salt, the sugar, and quickly mix with the help of a whisk until almost dissolved, finally add the eggs one at a time, continuing to mix energetically.
Add the next egg only after the previous one has been well absorbed, after finishing the eggs, add the almond flour and now take a spatula that will help us mix everything better, we should obtain a creamy and fairly solid mixture.
Grease (with seed oil) and lightly flour a springform pan with a maximum diameter of 22 cm, pour the mixture and level well with the back of a spoon and bake at 338°F for about 45 minutes.
Wait until the cake is completely cool before removing it from the pan, then transfer it to a serving plate and dust with plenty of powdered sugar!
An extra tip:
* Make sure the melted butter and chocolate aren’t too hot when combining with the eggs. If they are too hot, they could cook the eggs and compromise the cake’s texture;
* Use good quality dark chocolate with at least 70% cocoa for an intense and balanced flavor. If you prefer a sweeter cake, you can opt for chocolate with a lower cocoa percentage, but dark chocolate offers the best texture and taste;
* Every oven is different, so I recommend checking the cake a couple of minutes before the indicated time: when it’s ready, it should be soft in the center but firm at the edges;
* The creamy chocolate cake keeps well-covered for 2/3 days, if it’s summer, better in the fridge.
* The creamy chocolate cake keeps well-covered for 2/3 days, if it’s summer, better in the fridge.
