A rich, moist French-style chocolate cake with dark cocoa, dark chocolate and a sophisticated coffee aroma Gluten-free version: Gluten-free flour blend.
⏱ 55 min🍽 8 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
Preheat the oven to 175°C (345°F) and line a round pan 24 cm across with parchment paper.
⚙ 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 butter 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 butter are smooth and liquid.
3
Stir the coffee into the melted chocolate.
4
Whip the eggs and sugar 3 minutes, until the mixture is pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
5
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.
6
Sift the gluten-free flour blend, cocoa and baking powder over the top, add the salt 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 gluten-free flour blend: vigorous mixing of a batter with gluten-free flour blend develops gluten.
7
Pour into the pan.
Round pan
8
Bake 30–35 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.
9
Let the cake cool completely.
10
Sift the powdered sugar over the cake and serve.
Sifter
445calories
6 gprotein
49 gcarbs
26 gfat
● protein 6%● carbs 43%● fat 51%
Per serving (109 g), of 8 servings
To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
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.
