I found the one! You know how people always say “it happens when you stop looking”, well – it’s true! Today, it happened. Today, perfection in a pan entered my life. It can happen to you too!
And so, without further ado, let me introduce the chocolate cake I will make for the rest of my life. This is my… forever cake. I’m committed. I’m seeking out excuses to make this again. Anyone having a baby? A break-up? Holiday party? Come on people! I want more of this cake.
You’re looking at the cake that will wins hearts, heal hearts, and provoke some hungry hearts. With it’s unpretentious appearance, and slap you silly flavor explosion – you’re going to want this cake in close reach.
Here’s the deal: no icing, no sprinkles, no fillings or tiers. Nope. No fluff. Who wants that anyways? What’s happening here: 5 simple ingredients making up one kick ass cake.
The chocolate to butter ratio is large and equal in this dense, almost brownie like circle of heaven. A handful of eggs, a good amount of sugar, and only a tablespoon of flour complete this magical creation. If you have everything I just listed, you should get moving. If you don’t, giddy-up your pretty little face to the store; there’s cake to be eaten!
Gâteau au chocolat fondant de Nathalie
Adapted from Je veux du chocolat!, by Trish Deseine Via Orangette
Preheat the oven to 375 degrees (F). Butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.
Finely chop the chocolate and melt it with the butter in a double boiler, or in 30 second intervals in the microwave. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be dark and smooth.
Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.