Moist Chocolate Cake (Cake au Chocolat Moelleux)

Ingredients

• 200 g Dark chocolate (70% cocoa) (chopped, melt in microwave)
• 150 g Unsalted butter (cut into pieces, melt)
• 3 large Eggs (room temperature)
• 150 g White granulated sugar
• 50 g Muscovado sugar (dark brown sugar)
• 30 g Hazelnut flour (finely ground)
• 120 g All‑purpose flour (sifted)
• 30 g Unsweetened cocoa powder (sifted)
• 5 g Baking powder (about 1 tsp, ensure fresh)
• 100 ml Heavy cream (room temperature)
• 30 ml Dark rum (2 tbsp; optional – can replace with vanilla extract)
• 100 g Apricot jam (warmed slightly before brushing)
• 50 g Toasted hazelnuts (roughly chopped)
• 30 g Praliné (optional hazelnut‑chocolate spread)
• 150 g Dark chocolate for glaze (optional) (melted with butter)
• 50 g Unsalted butter for glaze (optional) (melted)

Instructions

1. Melt dark chocolate

   Place chopped dark chocolate in a microwave‑safe bowl. Heat in 30‑second bursts, stirring after each burst, until fully melted and smooth.

   Time: PT2M

2. Melt butter

   In another microwave‑safe bowl, melt the butter in 30‑second intervals, stirring until smooth.

   Time: PT1M

3. Cool chocolate and butter

   Set both melted chocolate and butter aside to cool to about room temperature (≈20‑25°C).

   Time: PT5M

4. Whisk eggs and sugars

   In a large mixing bowl, crack the eggs, add white sugar and muscovado sugar. Beat with the electric mixer on medium speed until the mixture turns pale and fluffy (about 5 minutes).

   Time: PT5M

5. Add hazelnut flour

   Stir the hazelnut flour into the egg‑sugar mixture until just combined.

   Time: PT1M

6. Incorporate dry ingredients

   Sift the all‑purpose flour, cocoa powder and baking powder over the bowl. Fold with a spatula until the batter is smooth and no streaks remain.

   Time: PT2M

7. Add cream and melted butter

   Pour the room‑temperature cream and the cooled melted butter into the batter. Whisk on low speed until fully incorporated.

   Time: PT2M

8. Add rum and chocolate

   Stir in the dark rum (or vanilla extract) and the melted chocolate from step 1. Fold until the batter is uniformly dark and glossy.

   Time: PT2M

9. Prepare the cake pan

   Butter the cake pan and line the base with parchment paper for easy release.

   Time: PT2M

10. Transfer batter to pan

    Pour the batter into the prepared pan and smooth the top with a spatula.

    Time: PT1M

11. Bake the cake

    Preheat the oven to 160°C (convection). Bake the cake for 40‑45 minutes, or until a knife inserted in the centre comes out clean but still slightly moist.

    Time: PT45M

    Temperature: 160°C

12. Cool the cake

    Allow the cake to rest in the pan for 10 minutes, then turn it onto a cooling rack and let it cool completely (about 15 minutes).

    Time: PT25M

13. Brush with apricot jam

    Warm the apricot jam briefly (microwave 10‑15 seconds) and brush a thin layer over the top of the cooled cake.

    Time: PT2M

14. Add toppings

    Scatter the toasted hazelnuts over the jam‑glazed surface and drizzle small dollops of praliné for extra crunch.

    Time: PT5M

15. Optional chocolate rock glaze

    Melt 150 g dark chocolate with 50 g butter. Spread the glossy glaze over the cake and let it set.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate (70% cocoa): Semi‑sweet chocolate, Milk chocolate
• Instead of Unsalted butter: Margarine (will change flavor)
• Instead of Eggs: 3 egg whites + 1 tbsp oil (different texture)
• Instead of White granulated sugar: Cane sugar
• Instead of Muscovado sugar: Dark brown sugar
• Instead of Hazelnut flour: Almond flour
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Unsweetened cocoa powder: Dutch‑processed cocoa
• Instead of Baking powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
• Instead of Heavy cream: Whole milk + 2 tbsp melted butter
• Instead of Dark rum: Vanilla extract (1 tsp), Omit rum
• Instead of Apricot jam: Orange marmalade
• Instead of Toasted hazelnuts: Toasted almonds
• Instead of Praliné: Chocolate hazelnut spread (e.g., Nutella)
• Instead of Dark chocolate for glaze (optional): Same dark chocolate as ingredient 1
• Instead of Unsalted butter for glaze (optional): Coconut oil

Equipment Needed

• Microwave‑safe bowl
• Mixing bowl (large)
• Electric hand mixer or whisk
• Sieve
• Spatula (silicone)
• Measuring cups and spoons
• 8×4 inch (20×10 cm) cake pan
• Parchment paper (optional)
• Oven
• Cooling rack
• Pastry brush
• Knife for doneness test

Critical Steps — Do Not Skip

• Melt chocolate without burning
• Whisk eggs and sugars until pale and fluffy
• Check doneness with a knife (center should be moist but not wet)

Chef Tips from the Video

• Toast the hazelnuts lightly in a dry pan for extra aroma before grinding into flour and before using as topping.
• For extra rum flavor, soak the hazelnuts in rum for 15 minutes before adding them on top.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 1 day if covered.

Make-Ahead Tips

• The cake can be baked a day ahead and stored sealed; add the apricot glaze and toppings just before serving for maximum freshness.