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.
a spoonful of yumm says
oh my ! so delicious…gorgeous pics. happy holidays !
Courtney says
Sold! (though it doesn’t take much to sell me on chocolate). 🙂
Liz says
Oh, yeah. This looks heavenly…just heavenly!
Helene says
H.E.A.V.E.N. my oh my… i’m in love as well 😉 please send a piece {now}… and by the way: i love your christmas themed header {so lovely}, have a great day Ashley.
Anna says
Oh my!!!!! This looks absolutely fabulous!!! The picture alone is appetizing! The recipe is great, it looks (surprisingly!) easy enough to make something sooo wonderful!!! Thanks for sharing!
Charles says
Beautiful! Reminds me a bit of a mud pie I make from time to time – this looks ridonkulously chocolatey and delicious! I just love your description too! 😀
Cheryl Barker says
I love chocolate and I love recipes with five ingredients. Perfect! 🙂
Caroline says
I love that there’s only 5 ingredients. This cake doesn’t need other ingredients to mask the rich chocolate flavor. Now again…if only I liked chocolate!! Something is seriously wrong with me. The cake looks so moist, and that’s the perfect dollop of whipped cream right there.
Gina @ Running to the Kitchen says
I might be dreaming of this for the rest of the day. It looks like the most fudgy, delicious chocolate cake I’ve ever seen!
Erika @ The Teenage Taste says
Oh my goodness, this looks like a slice of fudgy, delicious, Heaven on a plate! And only 5 ingredients? Count me in! 🙂