Ingredients
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375 grams Butter
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375 grams dark chocolate couverture
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66% cocoa or higher
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150 grams granulated sugar
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6 Eggs
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mint leafs
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chocolate shavings for garnish
Directions
You will feel guilty after eating some of this chocolate cake. “Chocoholics” and chocolate fanatics love the rich, smooth and creamy texture and the full flavor of bitter sweet chocolate. I prefer to use Valrhona chocolate for this recipe, but if it’s not available use a good quality high cocoa butter content dark chocolate.
- In one bowl, melt the butter and chocolate gently over steam. In another bowl whisk together sugar and eggs. Don’t whisk the mixture foamy just combine well. Combine the two mixtures.
- Line a fireproof baking dish with greaseproof paper, then pour the mixture into the lined dish and bake in a water bath by 150 C (300 Fahrenheit) for 40 to 45 minutes. Best results are achieved if the mixture is just under done when removed from the oven and the cake is allowed to “set” during the cooling process.
- Cool in the refrigerator. The high amount of butter in the cake will make it fairly solid when chilled and easy to handle when cutting and portioning. Cut to size and let come to room temperature before garnishing and serving.
- In order to keep the cutting surface nice and clean, you need to heat your knife in hot water for a few seconds, wipe it clean and then cut the chocolate cake to size with the heated knife.
- This recipe will make approximately 20 to 25 cakes at 50 g per serving.
