Today I really wanted something sweet, actually something sweet and chocolatey, so I thought…Chocolate cake? Why not!
I tried making this very simple and slightly different version from the usual cake and found it really amazing: very soft and moist inside, and crispy on top!
It will seem like eating a tenerina or a brownie, but it’s actually neither.
Since I also had a new small cake pan (9 inches) to try out, I decided to make reduced quantities. You can also use these doses in a 9.5 inches pan, and it will only be slightly lower.
You need very few ingredients and, to be honest, not much time; let’s see how to make it!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 1/2 cup granulated sugar
- 2 eggs
- 7 tbsps butter (lightly salted Lurpak)
- 1/2 packet baking powder
- 3.5 oz dark chocolate
- 1 tbsp milk
Useful Tools
- 1 Electric whisk
- 1 Bowl
- 1 Cake pan
How to Make the Perfect Chocolate Cake
First, take a non-stick saucepan, put the butter and dark chocolate inside (if you don’t like very sweet, use extra dark chocolate with a bitter tendency!) and melt them over low heat so that a sort of liquid and lump-free cream forms.
Separately, in a bowl, whisk the eggs and sugar with an electric whisk until you have a puffy and frothy mixture, then add the sieved flours (if you don’t have the indicated ones, you can use 1 cup of all-purpose flour) and finally the baking powder. Mix well, stirring carefully from bottom to top. Alternatively to almond flour, you can, if you have a powerful blender, finely grind almonds to reduce them into flour (hazelnuts or a mix will work too).
Finally, add the melted chocolate with butter to the obtained mixture and mix everything. (The lightly salted butter will make the difference in this cake because it will leave a decidedly inviting aftertaste in your mouth that will make this simple cake so irresistible).
Finally, pour the batter, which will have a rather dense consistency, into a small cake pan previously buttered or lined with parchment paper and bake in a preheated static oven at 340°F for about 35 minutes (do the toothpick test which will always remain a bit moist due to the inherent texture of this cake).
Let it cool on a rack and cut into squares, just like a brownie and…serve!
I find it perhaps a bit too much for after a meal, but truly exceptional for breakfast or a snack, maybe served with an English cream or a pumpkin jam and ginger, as in the photo!
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Storage
This chocolate cake is quite soft and can be stored in a cake container outside the fridge, as long as the temperature is not too high.
