SUPER QUICK CHOCOLATE CAKE Raise your hand if you love chocolate! And raise the other hand if, like me, you find yourself having to use up all the Easter egg chocolate! Every year the same story, after Easter I’m overwhelmed with chocolate and every time I have to invent some recipe to use it up and avoid it going bad. The other day I had: 1) Little time 2) Little desire 3) A lot of chocolate looking at me, waiting to be consumed 4) My daughter who, like a broken record, kept repeating “will you make me a chocolate cake?” and how could I say no? Well friends, just a handful of minutes and a delicious cake came out, you know the classic molten chocolate cake? Here it is, the same delight but in cake form! But now run with me to the kitchen, I’ll show you how to prepare the super quick chocolate cake, otherwise it will take longer to read the recipe than to make it!
If you want to follow me on Instagram, click HERE
I’ll be waiting for you on my Facebook page by clicking here and on Pinterest by clicking here
READ ALSO:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 9.5-inch diameter super quick chocolate cake
- 9 oz chocolate (dark+milk)
- 3/4 cup sugar (3/4 cup if using only dark chocolate)
- 2 tbsp powdered sugar
- 4 eggs
- 2 1/2 tbsp all-purpose flour
- 7 tbsp butter
Useful tools to prepare the super quick chocolate cake
- 1 Cake Pan
- 1 Spatula
- 1 Whisk
Preparation of the creamy chocolate cake
To prepare this dessert, very few steps will be needed. If you have a microwave, melting the chocolate with butter will be a breeze. I’ll provide both methods later for those who prefer to melt using a double boiler.
If we use the microwave, break the chocolate into pieces in a bowl, add the diced butter and sugar, then use the melting function and set it according to the weight of the ingredients. If you don’t have this function, proceed in 30” intervals at low power, then open, give a quick stir and continue until the chocolate is melted.
If you prefer the double boiler, place a heat-resistant bowl with the chocolate, butter, and sugar over a saucepan with boiling water and stir continuously until the chocolate is completely melted. Aim for a smooth, lump-free cream.
Once we’ve melted the chocolate, add the eggs one at a time, mixing with the whisk, then add the sifted flour and immediately pour the mixture into a 9.5-inch diameter cake pan lined with parchment paper.
Now let’s move directly to baking, bake our creamy chocolate cake at 356°F in a static oven for about 20 minutes. When the edges of the cake are slightly raised and the center surface is dry, we can take it out and once it’s cooled, dust it with powdered sugar.
Enjoying this cake is a real delight, it’s creamy and melts in your mouth, each bite is a festival of indulgence!
An extra tip:
* Cooking times may vary from oven to oven, the best general indication is to check that the surface is dry; the inside of the cake should remain creamy.
* Store it in a cake pan at room temperature if it’s winter, otherwise in the fridge.
* This recipe contains affiliate links.
