Rich Chocolate Cake
- Total Time: 50 mins
- Yield: 6-8 1x
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
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Frequently Asked Questions
What is the reserved batter poured over the top for?
The recipe deliberately sets 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 normal), the reserved raw batter is spread over the top to fill the sunken center and create a smooth surface, before adding chocolate shavings and cocoa powder.
Why does the recipe use both black cocoa and regular unsweetened cocoa?
The recipe calls for 1 1/4 oz each of black cocoa and regular unsweetened cocoa. Black cocoa is ultra-Dutch-processed — very dark in color with a smooth, mild flavor (the type used in Oreo cookies). Combining it with regular unsweetened cocoa gives the cake both intense color and a fuller, more complex chocolate taste.
How do I know when this cake is done?
The instructions say to bake at 300°F for 30 minutes, then press your finger in the center — it should leave an indentation. The author notes her cake was crusty and broke when pressed (suggesting slight over-bake) and 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. 
