Chocolate Soft Cake

Ingredients

• 200 g Dark chocolate (70 % cocoa) (cut into pieces)
• 20 cl Whole fresh cream (at room temperature)
• 150 g All-purpose flour (sifted preferably)
• 125 g Granulated sugar
• 1 c. à soupe Vanilla flavor (liquid vanilla extract)
• 0.5 sachet Baking powder (half a packet (about 5 g))
• 1 pincée Salt

Instructions

1. Melt the chocolate

   Place the chocolate pieces in a microwave‑safe container and heat on maximum power for 1 min 15 s, stirring halfway through to prevent the chocolate from burning.

   Time: PT1M15S

2. Mix the salt and sugar

   In the bowl, add the pinch of salt and the granulated sugar, then whisk vigorously until the mixture becomes slightly pale.

   Time: PT2M

3. Add the vanilla

   Pour the tablespoon of vanilla flavor and mix briefly.

   Time: PT30S

4. Add the melted chocolate

   Pour the melted chocolate all at once into the bowl and gently fold with the whisk until you obtain a smooth, glossy texture.

   Time: PT1M

5. Incorporate the flour and baking powder

   Add the sifted flour and the half‑packet of baking powder, then mix using concentric motions (from the center outward) until the batter is smooth.

   Time: PT2M

6. Add the fresh cream

   Pour the whole fresh cream and whisk gently until fully incorporated; the batter should remain glossy and slightly thick.

   Time: PT1M

7. Butter the pan

   Generously butter the 24 cm diameter pan, making sure to cover the bottom and sides, then tap lightly to remove excess.

   Time: PT2M

8. Pour the batter into the pan

   Transfer the batter into the pan, smoothing the top with the spatula.

   Time: PT1M

9. Bake

   Place the pan in the preheated oven at 180 °C and bake for 35 minutes. The cake should be lightly golden and a knife inserted in the centre should come out with a few moist crumbs.

   Time: PT35M

   Temperature: 180°C

10. Cool and unmold

    Let the cake cool in the pan for 10 minutes, then unmold onto a rack and let cool completely before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

35 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark chocolate (70 % cocoa): Milk chocolate, baking chocolate
• Instead of Whole fresh cream: 30 % fat liquid cream, whole milk
• Instead of All-purpose flour: T55 wheat flour, gluten-free flour
• Instead of Granulated sugar: Cane sugar, coconut sugar
• Instead of Vanilla flavor: Vanilla bean
• Instead of Baking powder: Baking soda + vinegar
• Instead of Salt: Sea salt

Equipment Needed

• Mixing bowl
• Hand whisk or electric mixer
• Microwave
• Silicone spatula
• 24 cm diameter cake pan
• Oven
• Kitchen brush (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Incorporate the melted chocolate evenly
• Butter the pan properly
• Bake at 180 °C for 35 minutes

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70 % cocoa) for an intense flavor
• Melt the chocolate in 30‑second intervals to avoid overheating
• Let the batter rest for 10 minutes at room temperature before baking; it makes the cake even more airy

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze for up to 2 months.

Room temperature: At room temperature for up to 1 day, protected from humidity.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated before baking
• The cake freezes very well once baked; simply reheat slightly in the oven before serving