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Prep time
20 minutes
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Cook time
35 minutes
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serves
12
Author Notes
A flavorful, exquisite and luxurious dark chocolate cake made with butter, eggs, chocolate, and sugar - that's right, no flour. Similar to a brownie, but a little fudgier. Could be topped with anything you look, but whipped cream and rasperries usually do the trick. —Sabrina
Ingredients
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200 grams
butter
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150 grams
dark chocolate
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200 grams
sugar
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4
eggs
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1 tablespoon
all-purpose flour
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400 grams
dulce de leche (optional)
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200 grams
whipped cream
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Raspberries/blueberries/strawberries
Directions
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Preheat oven at low temperature (160ºC/320ºF)
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Melt together the dark chocolate and the butter, making sure to place the first over the latter in order to avoid it burning. Once there are only a few chunks of it left, remove from heat and mix to melt completely.
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Beat the eggs, one at the time, and add the sugar. Incorporate.
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Combine the eggs and sugar with the chocolate and butter. Add one tablespoon of flour and combine again, mixing carefully.
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Lightly butter a cake pan (you can also add cacao powder to avoid sticking + add more flavour), add the mixture and take it to the oven for 30-35 minutes. When a knife comes out only a little moist, it's ready.
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Let chill for at least two hours and decorate to taste. Personally, I like using dulce de leche (the repostero variety), whipped cream and different fruits such as strawberries, raspberries and blueberries, but the options are endless.
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Once decorated, chill for an extra 2 hours in the fridge before serving.
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