Perfect for chocolate lovers!
This French cake is wonderful for a breakfast or a snack!
I found this recipe in a French magazine MIAM. I love it, simple to make and absolutely scrumptious!
I love to spend time in France and come back with some French cooking magazines. This time, I am so happy to get ; Régal magazine, Bistrot magazine and Carnet de Recettes de Maisons CôtéSud .
I am looking forward to trying all these new recipes!
Serves 8 – Preparation 20 minutes – Total time 45 minutes
- 50 gr (2 tablespoons) butter at room temperature, for brushing
- 250 gr (9 oz) semi-sweet baking chocolate bar, chopped into small pieces.
- 125 gr (4.45 oz) (1 stick + 1 tablespoon) salted butter, cut in small pieces
- 8 eggs
- A pinch of salt
- 180 gr (6.4 oz) (1/2 + 1/3 cup) sugar
- 50 gr (1.7 oz) (1/3 cup + 1/2 tablespoon) flour
- Powdered sugar
- First get your baking pan ready (I used a round cheesecake pan 9 inches). Brush heavily the melted butter all over the inside of the pan.
- Heat oven to 450 degree F.
- Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together (stirring with a wood spoon). Remove bowl from the heat and stir until smooth. Leave to cool for about 10 minutes.
- Separate the egg yolk from the white.
- Whip together the egg whites with a pinch of salt until soft peaks form.
- In a separate bowl, whisk yolks and sugar together until thick and pale; use an electric whisk if you want. Pour it, into the egg white, then beat together.
- Pour the melted chocolate/butter, beating well until all the chocolate is added and the mixture is completely combined.
- Add the sifted flour and beat softly. The dough should reduce a little bit in volume.
- Tip the batter into the pan. Then bake in the oven for just 5 minutes. Drop off the temperature to 300 degree F. and bake for 20 minutes (if you want molten chocolate) or 25 minutes.
- Let cool. Before serving, lightly dust the cake with powdered sugar.
“Si vous aimez le chocolat, vous craquerez pour cette recette!” 😉