Name: Intense Chocolate Soft Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 Servings
Ingredients: 3 piece eggs; 60 g flour; 125 g sugar; 125 g butter; 125 g chocolate

Description

This chocolate soft cake is a real delight for lovers of intense chocolate. I often prepare it for birthdays or end-of-year celebrations, as it is always very popular. Its melting texture and rich chocolate taste make it a perfect dessert for all occasions. The recipe is simple and quick to make with the Thermomix®, which is a considerable advantage. It can be served warm or cold, accompanied by a scoop of vanilla ice cream or a light custard. A real treat!

Ingredients (5 ingredients)

3 piece eggs

60 g flour

125 g sugar

125 g butter

125 g chocolate

Preparation (6 steps)

Melted chocolate and butter

Thermomix® Setting

3 min/122°F/Speed 2 50

Put the chocolate in pieces in the bowl of the Thermomix. Add a little water (about 30 ml). Melt for 3 Min./50°C/Stufe 2. Add the butter cut into pieces and mix for 1 Min./50°C/Stufe 2.

180

Addition of sugar and egg yolks

Thermomix® Setting

30 sec/Speed 3

Add the sugar to the melted chocolate-butter mixture and mix for 30 Sek./Stufe 3. Then add the egg yolks one by one, mixing with each addition for 15 Sek./Stufe 3.

Incorporation of flour

Thermomix® Setting

20 sec/Speed 4

Add the flour and mix for 20 Sek./Stufe 4. Scrape the sides of the bowl with the spatula if necessary.

Whisking the egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Clean and dry the bowl of the Thermomix. Insert the whisk. Add the egg whites and whisk until stiff for 3 Min./Stufe 3.5.

180

Gentle incorporation of the egg whites

Remove the whisk. Gently incorporate the egg whites into the chocolate preparation using a spatula, lifting the mass so as not to break them.

Baking in the oven

Pour the preparation into a greased and floured mold. Bake in a preheated oven at 165°C for 35 minutes.

Finished cooking? Great! 🎉

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About this recipe

The intense chocolate soft cake is a bit of my guilty pleasure. I discovered it a few years ago during a trip to France, in a small village pastry shop. The simplicity and intensity of the taste immediately seduced me. I have spent years trying to reproduce this flavor, and I think this recipe, adapted for the Thermomix®, comes closest to it. Each ingredient plays a crucial role in the success of this dessert. Chocolate, of course, is the star. Opt for a quality dark chocolate, with at least 70% cocoa, for a deep and bitter flavor that contrasts nicely with the sweetness of the sugar. The butter brings softness and richness, choose it sweet and of good quality. Sugar, in addition to sweetening, contributes to the melting texture. The flour, in small quantities, structures the cake without making it heavy. Finally, the eggs, separated into yolks and whites, provide both richness (yolks) and lightness (egg whites). The use of the Thermomix® greatly simplifies the preparation. To melt the chocolate and butter, make sure the chocolate is cut into small pieces for uniform melting. The small amount of water added at the beginning helps prevent the chocolate from burning. When adding the sugar and egg yolks, don't be too quick, let the Thermomix® mix well at each step. The most delicate step is the incorporation of the egg whites. It is crucial to incorporate them gently with a spatula, lifting the mass from the bottom up, so as not to break them and preserve their volume. This is what will give the soft cake its airy texture. For a vegetarian version, you can replace the butter with good quality vegetable margarine. For a touch of originality, feel free to add a pinch of fleur de sel to the preparation, this will enhance the flavor of the chocolate. Another option is to incorporate spices such as cinnamon, ginger or Espelette pepper for a more complex flavor. Serve the soft cake warm, sprinkled with icing sugar, accompanied by a scoop of vanilla ice cream, a light custard or a red fruit salad. It also goes very well with an espresso coffee. The chocolate soft cake keeps well in the refrigerator for a few days. You can also prepare it in advance and freeze it. To defrost it, simply leave it at room temperature for a few hours. You can also prepare the dough in advance and keep it in the refrigerator for 24 hours before baking.