Moist chocolate cake

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 60 g butter
• 2 100 g dark chocolate
• 3 80 g liquid cream
• 4 170 g Egg  ( How to... )
• 5 130 g caster sugar
• 6 10 g Vanilla sugar
• 7 50 g ground almonds
• 8 80 g flour
• 9 15 g powdered cocoa
• 10 4 g baking powder
• Total weight: 700 grams

Times:

Preparation	Cooking	Start to finish
25 min.	50 min.	1 hour 15 min.

Step by step recipe

1	Put 60 g butter and 100 g dark chocolate into a bowl over a bain-marie. The ideal chocolate to use is chips or buttons that melt rapidly, but if you are using a slab, break it into small pieces.
2	When the butter and chocolate have both melted, mix with a soft spatula until smooth and evenly mixed.
3	Add 80 g liquid cream, mix well and remove from the heat. Set aside. Preheat the oven to 360°F (180°C).
4	Put into a mixer bowl: 170 g Egg, 130 g caster sugar, 10 g Vanilla sugar and 50 g ground almonds.
5	Beat until evenly mixed.
6	Sieve together 80 g flour, 15 g powdered cocoa and 4 g baking powder.
7	Tip these dry ingredients into the sugar and egg mixture, mix well, then add the melted butter and chocolate. Mix again.
8	Pour the mixture into a buttered tin or non-stick mould.
9	If you would like the top of the cake to open up during cooking (like in the photo), dip a soft spatula in a cup of neutral-flavoured oil (groundnut, for example) and mark a groove along the top of the cake.
10	You can also make little individual cakes.
11	Bake for about 40 minutes, turn out and leave to cool on a wire rack.
12	If you have opted for small cakes, the cooking time will be much shorter.
13	Look at the lovely split along the top of this cake, the result of "slashing" the top just before it went in the oven.

Remarks

Once the cake batter is made, it can be kept cold until needed. The best way to do this is to pour it into its tin or mould and refrigerate.
You can enrich this cake with lots of other ingredients: dried fruit, toasted nuts, apples or pears - let your imagination lead the way!

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