Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and butter an 8-inch round cake pan.
- Chop the dark chocolate and combine it with the butter in a saucepan over low heat, stirring until smooth. Let it cool slightly.
- In a large mixing bowl, whisk together the eggs and granulated sugar for 2-3 minutes until pale and frothy.
- Fold the melted chocolate mixture into the egg mixture and sift the flour, baking powder, and salt over it. Gently fold until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until the edges pull away from the pan.
- Let the cake cool for 15-20 minutes in the pan before turning it out onto a wire rack to cool completely.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 2mg
Notes
A few useful tips: Ensure your eggs are at room temperature for better whipping. Don't overmix after adding the flour to keep your cake tender. This cake stays moist at room temperature for 3 days, and it freezes well for up to 2 months. Try variations like adding orange zest for a citrus twist or swirling in peanut butter for added flavor. Dust with powdered sugar for a beautiful finish!
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