Who wouldn’t like chocolate cake, right? Bring a Chocolate cake to a party and you can’t go wrong with it. It’s a no-brainer. Safe choice. But if you want to bring your Chocolate Cake game to the next level and want to be begged for the recipe, then you should definitely bring this cake: The Perfect Chocolate Cake!
With this cake, you will please every gluten-free guest and also everybody’s tongue. This perfect chocolate cake is very different from all other Chocolate Cakes: It tastes very light (but it actually isn’t) and fresh while other chocolate cakes just feel heavy and like an instant pound is added to your hips. OK, I wouldn’t go that far to say that this cake doesn’t put weight on your hips, it’s a whole stick of butter in it. But you won’t eat the whole cake, right (even though you might want to), and most cakes come with 2 sticks of butter (or cups of oil). Also, the amount of sugar is quite reasonable. I would suggest, that you use chocolate with 60% cocoa. In my opinion, this gives the best taste with the other ingredients.
The perfect Chocolate Cake
I found this recipe years ago while we were still living in Germany. I believe it is a French recipe. It was advertised as “The Perfect Chocolate Cake” and I kept the name. The fact that is also gluten-free is basically a byproduct that I wasn’t aware off since I never knew anyone in Germany who would have to eat gluten-free (or had peanut allergies or anything alike – but that’s a different story). I made it a few times and loved it but the kids were younger, there was not much time for baking and I kind of forgot about it. It has been sleeping in my recipe book for years and just yesterday I decided to bring it to a dinner party. Since there was some wine tasting announced I thought chocolate and wine would be great and so I brought this Chocolate Cake. I am sure the other participants of the evening are reading this since I promised to publish the recipe here.
In my cookbook the ingredients are for a tiny little cake – I don’t know why they made just such little cake. I always double the recipe to fill a medium sized baking pan.
4 Ingredients only
Talking about ingredients, there are only 4 of them. Yes, you read that right: just FOUR ingredients. And mixing the batter and baking the cake couldn’t be easier. The cake is made from chocolate (at least 45% cocoa), butter, sugar and eggs. That’s it. No flour, no corn starch, no baking powder. I, however, top it with some lightly sweetened whipped cream and some raspberries.
During the baking, the cake rises but it comes back down after it got out of the oven. It then has a little rim. This makes it perfect to put some whipped cream in the middle and decorate with raspberries.
How to get the bubbles out
When you mix the eggs and sugar, there is some foam created and the finished batter has a lot of air bubbles. You want to get them out to have the cake bake even. Simply lift the baking pan a little and then put it hard back on the surface. That way the bubbles will burst. Repeat a few times and then bake.
I could go on and on how great this cake is, how easy it is to bake it etc. Will you believe me? It’s probably best if you just try it and find out for yourself. Preparation time is like 10 minutes max and baking time is about 20 minutes. It’s half an hour well spent.
The perfect Chocolate Cake - flourless!
- 250 g chocolate (at least 45% cocoa) that's about 2 cups - I prefer 2 1/2 Giradelli chocolates at 60% cocoa
- 2 sticks unsalted butter
- 100 g sugar
- 6 eggs
- 1 ½ cups whipping cream (optional but recommended)
- 1 package raspberries (optional but recommended)
- 2 tbsp. confectioners sugar (optional)
- Bring some water in a pot to a boil and have a bowl over the water (like here: https://goo.gl/rf62UZ ) or use a double boiler.
- Melt the chocolate and the butter in the bowl, make sure no water gets to the chocolate.
- In the meantime whisk the egges and suggar in a different bowl. Whisk until all sugar is disolved.
- Let the melted chocolate cool for a couple of minutes, then slowly add it to the egg-sugar mix and mix it all well togehter.
- Prepare a baking pan with some butter and a pachmentpaper on the bottom.
- Preheat the oven to 350°F.
- Fill the batter into the baking pan, wait a few minutes to let the bubbles come out, occationally lift the pan slightly up and set it hard back on the counter top to make the air come out.
- Bake for about 20 minutes (depending on the size of the pan and the oven maybe a little more or less. Check with a wooden pick: It it comes out of the cake without anything sticking to it, the cake is ready.
- Let cool.
- Whipp the whipping cream. If you like it slightly sweet, add 2 tablespoons of confectioners sugar.
- Put the Cream on top of the cake and decorate with the rasperries.
- Want to add a little extra? Use a potato peeler and some of the leftover chocolate (you should have some if you could behave yourself) and grate some chocolate on top.