This is the perfect chocolate cake: gluten-free, with only 4 ingredients, and with the most intensely chocolatey flavor ever.
David Lebovitz titled it Chocolate Idiot Cake because only an idiot could screw it up. And we agree, it's very, very hard to make this cake go wrong. We only have one piece of advice: use good chocolate. The higher the quality of the chocolate, the better the result of your cake.
Index
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1 Necessary ingredients
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2 How to prepare a chocolate cake
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3 Can I use another type of chocolate?
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4 What can I substitute for cocoa powder?
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5 Is it necessary to cook the cake in a bain-marie?
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6 Ingredients
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7 Instructions
Necessary ingredients
Preparation20 minsCooking1 hr 15 minsTotal1 hr 35 mins
290 grams of dark chocolate. The better the chocolate, the better the cake will taste.
200 grs Butter
200 grs White sugar
5 Eggs
Cocoa powder to line the mold
How to prepare a chocolate cake
1. Preheat the oven to 175ºC.
2. Grease the pan with butter and sprinkle with cocoa powder or flour to prevent the dough from sticking. If the pan is removable, wrap the outside with several layers of aluminum foil to prevent water from getting in, since we'll be cooking it in a double boiler.
3. Place a metal or Pyrex bowl over a saucepan of hot water. This will prevent burning the chocolate, as it will melt with the indirect heat of the steam. Add the chocolate and butter to the bowl and stir to melt them evenly.
4. Once they are completely melted and incorporated, remove from the heat.
5. On the other hand, beat the eggs together with the sugar in a bowl or jug.
6. Add the eggs to the chocolate.
7. Pour the batter into the mold and tap the mold against a surface to remove any trapped air bubbles.
8. Cover the pan with aluminum foil and place it on a baking sheet filled with hot water. This method allows for gentle, even cooking.
9. Bake the cake for1 hour and 15 minutes .
10. Once baked, remove the foil and let the cake cool without removing it from the pan.
11. The best way to enjoy this cake is when it's still slightly warm and its center is melted like a chocolate coulant. If it's completely cooled when you're ready to serve it, you can microwave the pieces for 30 seconds. This cake is delicious with a little whipped cream or ice cream, though you can also decorate it with cocoa powder or berries.
Can I use another type of chocolate?
If you don't like dark chocolate or prefer a milder flavor, you can substitute it with milk or white chocolate. However, be sure to choose a chocolate that doesn't have chunks, as this can affect the cake's baking.
What can I substitute for cocoa powder?
Cocoa powder is perfect for lining a pan when making a chocolate cake. However, if you don't have cocoa powder, you can use Nesquick or Colacao as a second option, or flour as a third. Keep in mind that these substitutions won't work for other recipes if you need to use cocoa as an ingredient.
Is it necessary to cook the cake in a bain-marie?
Some cakes, especially those with a creamy texture, are cooked in a bain-marie to ensure a soft and even bake. Cooking in a bain-marie in the oven is very easy, as you only need to place the pan on a tray of water. However, you can always choose to bake it directly in the oven, as long as you keep in mind that the heat will be more direct and the edges will cook more quickly, so you'll need to be careful to avoid burning your cake.
CategoryGluten Free,Desserts,Vegan & Vegetarian
Ingredients
290 grams of dark chocolate. The better the chocolate, the better the cake will taste.
200 grs Mantequilla
200 grs Azúcar blanco
5 Huevos
Cacao en polvo para encamisar el molde
