dark chocolate melted with margarine, eggs beaten with sugar until pale and fluffy, and a little flour, sometimes none at all: a rich chocolate cake in a round pan whose center stays moist. Pareve version: Margarine and Dark chocolate (dairy-free).
Preheat the oven to 175°C (345°F) and grease a round pan 24 cm across.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Melt the chocolate and margarine in a double boiler and let cool slightly.
Double boiler (bain-marie)orMicrowave
💡In the microwave, melt in short bursts, stirring in between, until the chocolate and margarine are smooth and liquid.
3
Whip the eggs and sugar, until the mixture is pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
4
Fold the melted chocolate into the whipped eggs gently.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5
Sift the flour and baking powder over the top and Fold gently, just until the batter is smooth.
⚙ FoldingSilicone spatulaSifter
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6
Pour into the pan.
Round pan
7
Bake 35 minutes, until a toothpick inserted in the center comes out with moist crumbs.
⚙ BakingOvenRound pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Let the cake cool completely.
948calories
12 gprotein
88 gcarbs
62 gfat
● protein 5%● carbs 37%● fat 58%
Per serving (229 g), of 4 servings
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Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
🔧 Tools needed (7) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Round pan· Also works: Springform pan (None) · Square pan (None)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Microwave or Double boiler (bain-marie)· one of them
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Vanilla · Flour · Cocoa · Baking powder · salt · Pear halves in the batter · Chopped nuts in the batter · Whole nuts on top before baking · Cooling in the pan before unmolding (minutes) (15) · Cocoa on top of the cream · Powdered sugar on top · Heavy cream in the batter · Raw tahini in the batter · Crumbled halva in the batter · Sesame on top before baking · Fruit layer in the middle of the batter · Garnish on the frosting · Chilling before serving (1 hour) · Milk alternating with the flour · Individual cakes in small molds (number) (4) · Yogurt in the batter · Buckwheat flour · Ground almonds · Cinnamon · Spoonfuls of jam on the batter · Strawberries for decoration · Blueberries for decoration · Ganache set at room temperature (1 hour) · Cherries in the cream and on top · Extra egg yolks · Cocoa for dusting the molds · Filling the molds (of their height) (¾) · Batter chilled in the molds before baking (30 minutes) · Sour cream in the batter · Instant coffee in the batter · Baking soda · Whole pears in the bottom of the pan · Sugar on the pears · Vanilla on the pears · Red wine in the batter · Jam under the ganache · Butter for greasing the molds · Ice cream for serving · Molds filled to just below the rim (1 cm)
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