Juicy Chocolate Cake

The preparation of this cake is so quick and easy that you will definitely not make it just once. You just need to wait for the cake to cool and set properly in the refrigerator. This might be a bit challenging, as you will surely want to try it immediately after taking it out of the oven. However, hold back, because the cake really needs to cool down well.

Details

  • Preparation Time: 145 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • pieces Butter, unsalted

  • 120 g Butter, unsalted

  • 380 g chocolate, dark

  • 1 pinch Salt, table

  • 150 g Sugar, white

  • 120 g Nuts, almonds

  • 40 g Wheat flour, white, multi-purpose

  • 2 spoons Milk, whole milk

  • 5 pieces Egg, fresh

Posip

  • 1 spoon Cocoa, powdered, unsweetened

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a round cake pan with a removable rim (22 cm in diameter) with butter, then line the bottom and sides of the pan with baking paper.

  2. Break or chop the chocolate into smaller pieces. Cut the butter into smaller cubes. Place a smaller pot on the stove and fill it with water up to 1/3. Place a heatproof bowl on top, making sure the bottom of the bowl does not touch the water in the pot. Add the chocolate, salt, and butter to the bowl. Slowly melt the ingredients in the bowl over the water bath. Once the butter and chocolate have melted, mix them well and remove the bowl from the heat.

  3. Mix the ground almonds, sugar, sifted flour, and milk into the chocolate mixture. Once you have a uniform mixture, gradually mix in the eggs one by one. Each time you add an egg, mix the ingredients well to achieve a uniform batter. Mix with a spatula or a hand whisk.

  4. Pour the prepared batter into the prepared cake pan, gently shaking it to evenly distribute the batter. Cover the pan with aluminum foil and place it in the preheated oven for 40 minutes.

  5. After 40 minutes of baking, remove the pan from the oven and take off the aluminum foil. Let the cake cool to room temperature, then store the pan in the refrigerator for a few hours.

  6. Take the cooled cake out of the refrigerator. Carefully remove it from the pan and serve it on a large plate or platter. Dust the top with cocoa powder (or gold edible powder), cut into desired-sized pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 411.25 kcal
  • Fat: 25.63 g
    • Saturated Fat: 12.01 g
  • Carbohydrates: 36.72 g
    • Sugars: 27.92 g
  • Protein: 7.28 g
  • Fiber: 3.38 g

Advice

You can mix 1 to 2 tablespoons of chocolate liqueur, brandy, whiskey, or rum into the chocolate mixture.