Rich Chocolate Cake
- Total Time: 50 mins
- Yield: 6-8
Description
There’s just four ingredients in this cake but with the right chocolate, and the right chocolate lover, that’s all you need.
Ingredients
- 360 grams bittersweet chocolate, roughly chopped
- 12 eggs, separated
- 50 grams butter
- 40 grams granulated sugar
- Chocolate shavings and cocoa powder for decoration
Instructions
- Preheat oven to 300 degrees F.
- Spray a 10-inch springform pan well.
- Melt the butter and chocolate together in a double boiler.
- Beat the egg yolks and half of the sugar on high until pale and ribbon-y.
- Fold in the chocolate/butter mixture and beat well until combined.
- Use an electric beater to whip the egg whites until foamy.
- Add in the rest of the sugar and beat until stiff peaks.
- Fold the egg whites into the chocolate/yolk mixture in small amounts until fully incorporated.
- Pour most of the mixture into the pan, leaving about 1/4 or 1/3 batter to put away in the fridge.
- Bake for 30 minutes or until you press your finger in the center and it leaves an indentation (mine was crusty and broke when I pressed my finger to it…not sure if I over-baked it but it still turned out great)
- Once removed from the oven, immediately overturn on a serving plate and remove the spring form.
- Let cool completely (it might sink, that’s ok).
- And then spread the reserved batter over the top and add chocolate shavings (all different grade of chocolate, like white, milk and dark might be a nice touch).
- Sift cocoa powder over the top for pleasing aesthetics.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Chocolate
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
If You Liked This Recipe, You’ll Love These
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- Fluffy Banana Chiffon Cake
- Apfel Kuchen: Traditional German Apple Cake
Frequently Asked Questions
What is the reserved batter poured over the top for?
I deliberately set aside about 1/4 to 1/3 of the batter in the fridge before baking the rest. Once the baked cake has cooled and sunk (which is expected and totally normal), spread the reserved raw batter over the top to fill the sunken center and create a smooth surface, then add chocolate shavings and cocoa powder.
Does this cake use black cocoa and regular unsweetened cocoa?
No — there is no black cocoa or measured amount of cocoa powder mixed into the batter. Cocoa powder appears only in the finishing step: once the cake has cooled, it’s sifted lightly over the top along with the chocolate shavings for a deeper chocolate look and a bit of bitterness to balance the sweetness.
How do I know when this cake is done?
Bake at 300°F for 30 minutes, then press your finger in the center — it should leave an indentation. My cake was crusty and broke when I pressed it (suggesting a slight over-bake) and it still turned out great. You can also check with a toothpick: no wet batter should come out, though some moist crumbs are fine for a dense, fudgy result.
