Dark and Creamy Chocolate Cake

  2.0 – 1 reviews  • Dark Chocolate

This summer, my vegetable-hating nieces loved this dish of roasted vegetables with carrots and brown sugar.

Prep Time: 20 mins
Cook Time: 25 mins
Additional Time: 10 mins
Total Time: 55 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 1 ¾ sticks unsalted butter
  2. 7 ounces dark chocolate, chopped
  3. ⅔ cup brown sugar
  4. 5 large cold eggs
  5. 3 tablespoons all-purpose flour
  6. 1 pinch salt

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9×2 inch round cake pan and dust with flour.
  2. Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
  3. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
  4. Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.

Nutrition Facts

Calories 411 kcal
Carbohydrate 29 g
Cholesterol 171 mg
Dietary Fiber 2 g
Protein 6 g
Saturated Fat 15 g
Sodium 71 mg
Sugars 24 g
Fat 31 g
Unsaturated Fat 0 g

Reviews

Grant Davis
We didn’t really care for this cake. We didn’t like the texture, it wasn’t sweet enough and the chocolate flavor was non-exisiting. It took 32 minutes for the center to be set. Instead of it being cake-like it was more custard-like. Glad I tried this before serving it to hubby on Valentine’s Day.

 

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