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Prep time
20 minutes
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Cook time
20 minutes
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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
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Ingredients
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250 grams
dark chocolate
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150 milliliters
cream (heavy)
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60 grams
sifted flour
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1 pinch
salt
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vanilla (optional)
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3
eggs
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1/2 cup
nuts (optional)
Directions
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Melt the chocolate in bain-marie.
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In a large bowl mix the eggs and the cream.
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In another bowl mix the sifted flour, the sugar, the pinch of salt and the vanilla.
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Mix both using a spatula by adding the flour mixture to the egg mixture in three times. Mix gently every time.
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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)
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Bake for 15 minutes in a 180 degrees C. oven.
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Shut the oven off and let it rest in the oven for 5 more minutes. Let it cool before cutting and serving.
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