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Moist chocolate cake

A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.

91 K 4.1/5 (14 reviews)

1 hour 15 min. difficulté

Easy

3.55 €

3 cakes

10 Ingredients

Last modified on: December 30^th 2018

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For 3 cakes, you will need:

1 186 ml butter
2 375 ml dark chocolate
3 240 ml liquid cream
4 510 ml egg
5 390 ml caster sugar
6 30 ml vanilla sugar
7 340.5 ml ground almonds
8 374.4 ml flour
9 45 ml powdered cocoa
10 12 ml baking powder

Change these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

Metric

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Times for this recipe

Preparation: 25 min.

Cooking: 50 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Put 186 ml butter and 375 ml 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.

Stage 2 - 1 min.

When the butter and chocolate have both melted, mix with a soft spatula until smooth and evenly mixed.

Stage 3 - 2 min.

Add 240 ml liquid cream, mix well and remove from the heat.

Set aside.

Preheat the oven to 360°F (180°C).

Stage 4 - 4 min.

Put into a mixer bowl: 510 ml egg, 390 ml caster sugar, 30 ml vanilla sugar and 340.5 ml ground almonds.

Stage 5 - 4 min.

Beat until evenly mixed.

Stage 6 - 3 min.

Sieve together 374.4 ml flour, 45 ml powdered cocoa and 12 ml baking powder.

Stage 7 - 4 min.

Tip these dry ingredients into the sugar and egg mixture, mix well, then add the melted butter and chocolate. Mix again.

Stage 8 - 2 min.

Pour the mixture into a buttered tin or non-stick mould.

Stage 9 - 1 min.

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.

Stage 10

You can also make little individual cakes.

Stage 11 - 40 min.

Bake for about 40 minutes, turn out and leave to cool on a wire rack.

Stage 12

If you have opted for small cakes, the cooking time will be much shorter.

Stage 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!

Keeping: Several days in a cloth bag.

Source: Based on a recipe from the pastry cooks at the INBP (French professional bakery institute).

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	140 RDI=50 %	970 RDI=90 %	460 RDI=70 %	8,080 RDI=400 %	33,830 RDI: 400 %
Per 100 g	6 RDI=3 %	50 RDI=4 %	20 RDI=3 %	390 RDI=20 %	1,610 RDI: 20 %
Per cake	50 RDI=20 %	320 RDI=30 %	150 RDI=20 %	2,690 RDI=140 %	11,280 RDI: 140 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Nuts, Gluten

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