Serves 10-15 (depends on the appetite and sweet tooth of your guests!)
This has to be one of the easiest chocolate cakes to make. It takes all but 10 minutes to prepare, exactly 17 minutes to bake, but you need to let it rest at least 3 hours before serving. So best to make it in the morning and enjoy it with friends at dinnertime.
You will need:
500 grams of bitter sweet chocolate*
300 ml butter (a bit more than half a pound)**
500 ml sugar (about 2 cups, less if you like it less sweet)
125 ml flour (about ¾ cup) sifted
* I use Cacao Barry’s 75% dark chocolate called Tanzania; it comes in easy to melt pellets. 18$ for 1Kg, available at Gourmet Laurier (1042 Laurier St. West, west of Park) and in some Première Moison stores.
** I use salted butter, it adds a je-ne-sais quoi, but you can use unsalted if you want
- Melt chocolate and butter in a double-boiler. Use a large enough bowl to be able to add other ingredients. When melted, remove from heat.
- In separate bowl, mix eggs and sugar. Slowly add the egg mixture to the melted chocolate, mixing as you add. Then add sifted flour, mix well but do not over mix.
- Pour in rectangular lasagna-like dish. I line mine with parchment paper that I spray with Pam, but you can simply grease and flour your baking dish and it will be fine. The parchment paper makes it easier and less messy to unmold the entire cake.
- VERY IMPORTANT: make sure to leave a generous amount of batter in the bowl… half the fun is licking it… ya, just like when you were a kid!)
- Bake at 425F for 5 minutes, then at 400 for 12 minutes. Do not over cook. Important: Do not cut the cake when coming out of the over: at this point the center is still all liquid!
- Remove and let cool for at least 3 hours before serving, can easily be made the night before.
- For a slight twist: pour half the batter in dish, then spread thin layer of marmelade or raspberry jam over the batter, then pour remaining half of the batter.
Serving tip: you can serve with whipped cream. I like to serve mine with Bing cherries stewed for about 30 minutes with a bit of sugar, a cinnamon stick, and a split vanilla bean (remove cinnamon and bean before serving).