The best moist chocolate cake
Since I'm a chocolatier, my friends have high expectations when I bring dessert to a dinner party. This is my simplest and most beloved chocolate cake. Chocolate melting in the center and crispy on the edges. I love its simplicity, because it contains only 5 ingredients, the unique flavors of our original chocolate can come out and take their place. I haven't yet met anyone who didn't like it.
It takes 15 minutes to assemble and only uses two bowls and a spoon to stir. It's a perfect dessert to make with the family or at the last minute.
In summer I serve it with fresh berries and in winter with whipped cream. Get ready to discover your favorite chocolate cake recipe!
The best moist chocolate cake
Ultra moist chocolate cake
- 200g Avanaa dark chocolate
- 200 g unsalted butter (cut into cubes)
- 250 g granulated sugar ((1 1/3 cups))
- 5 large eggs
- 1 C. tablespoons unbleached all-purpose flour ((optional))
- Preheat the oven to 375F. Prepare an 8” springform cake pan by lining the base with parchment paper and buttering the bottom and sides.
- Place the chocolate and butter in a microwave-safe bowl. Put it in the microwave and set it to 30 second intervals, stirring often until just melted. If you don't have a microwave, this can also be done on the stovetop in a double boiler.
- Add the sugar to the chocolate-butter mixture and leave to cool for a few minutes. The mixture will look grainy.
- Add the eggs one by one. Use your muscles to mix well after each addition – the mixture will seem slimy at first, but will later become smooth and glossy.
- If you add flour, now is the time to do so. The flour helps add some structure to the cake. It can be omitted or replaced with whatever flour you have on hand.
- Spoon the batter into the buttered pan and bake for about 25 minutes, or until the center of the cake is slightly wobbly and the top is shiny and slightly cracked. As all ovens are different, check the cake after about 20 min. You'll know it's done when it moves only ever so slightly in the center, if at all. Note that it is difficult to overbake this cake.
Let the cake cool in its pan on a wire rack for at least 15 minutes. Leave it in the cake pan until you are ready to serve.
Cutting into small wedges is quite rich, but guests often ask for second helpings. I like to serve it still hot but it is also excellent at room temperature.