250 g of finely chopped dark chocolate
250 g of unsalted butter at room temperature
200 g of sugar
4 large eggs at room temperature
70 g of all-purpose flour
250 g of finely chopped dark chocolate
250 g of unsalted butter at room temperature
200 g of sugar
4 large eggs at room temperature
70 g of all-purpose flour
Melt the chocolate in a double boiler or microwave
Let it cool
Combine the butter and sugar in a food processor, medium speed
Add the eggs one at a time, beating for 1 minute after each addition
Reduce the speed and incorporate the chocolate and flour
Beat until the mixture is smooth
Pour the batter into a greased pan, smooth the surface, and bake in a preheated oven at 180°C for about 30 minutes, or until the cake is lightly puffed and the top is slightly cracked
Let it cool
Then, refrigerate for an hour to make it easier to remove from the mold
Serve at room temperature
"At home, we serve this cake with ginger ice cream, whipped cream, or babá dough." suggests Pierre Hermé.
