-
Prep time
20 minutes
-
Cook time
20 minutes
-
Serves
8
Author Notes
Very light as it uses cream and not butter. I added nuts to this version. They are optional. A nice trick to get a delightful softness, turning off the oven and letting the cake settle in the oven for the next five minutes. Enjoy! —Kenza Saadi
Ingredients
-
250 grams
dark chocolate
-
150 milliliters
cream (heavy)
-
60 grams
sifted flour
-
1 pinch
salt
-
vanilla (optional)
-
3
eggs
-
1/2 cup
nuts (optional)
Directions
-
Melt the chocolate in bain-marie.
-
In a large bowl mix the eggs and the cream.
-
In another bowl mix the sifted flour, the sugar, the pinch of salt and the vanilla.
-
Mix both using a spatula by adding the flour mixture to the egg mixture in three times. Mix gently every time.
-
Add the melted chocolate and mix well but gently. Add the nuts if you so desire. Place in a prepared baking pan (preferably rectangular or square)
-
Bake for 15 minutes in a 180 degrees C. oven.
-
Shut the oven off and let it rest in the oven for 5 more minutes. Let it cool before cutting and serving.
See what other Food52ers are saying.