As you know I looove chocolate (in fact I’m eating chocolate right now!) and I’ve made many different chocolate cakes during my 17 year old life. Usually I make really dark cakes with almost no sugar and just chocolate chocolate chocolate, but this cake down below is actually not that dark so it can be served to children (if they don’t like dark chocolate) as well.
This cake was served to me by my aunt when she threw a party. I was sold after the first bite! This cake has quite a heavy texture, even though it feels light. The crust is a little crispy and the center is reaaally soft, creamy and has a hint of chewyness. I like to bake mine for a couple of minutes less than the recipe says and then keep it in the fridge so the center sets. Serve the cake with fresh berries with vanilla ice cream or whipped cream.
- 200 grams butter
- 200 grams chocolate, 70%
- 4 eggs
- 2 dl sugar
- 2 1/2 dl wheat flour
- 1 teaspoon baking powder
- Preheat the oven to 435°F
- Melt the butter and chocolate and let cool down a bit.
- Whisk eggs and sugar fluffy and light. Mix the flour and baking powder in another bowl.
- Pour in the butter and chocolate mix into the eggs and sugar.
- Add the flour mixture and mix until just combined.
- Pour the batter into a round cake pan and bake in the oven for about 12-15 minutes. The cake will be sticky in the middle but it will set when it cools down.
- Put it in the fridge when it has cooled a bit.