This easy-to-make chocolate cake is dark, moist, rich and you can serve it as breakfast or dessert with gelato and caramelized fresh fruit. I usually use it as dessert with caramelized pears on top and a scoop of Vanilla Gelato.
In the recipe you can see I used Pastry Flour as i do for all my cakes: Whole-wheat pastry flour is lower in protein than regular whole-wheat flour and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores.
Make a 9 inches cake| 45 minutes
250 gr ( 8.8 oz) Dark chocolate, melted
150 gr ( 5.3 oz) Butter, melted
8 tbsp Sugar
3 tbsp Pastry Flour
1 tsp Vanilla Extract
2 tbsp Rum ( optional)
Cut in pieces the chocolate.
Bring a double pan and melt together butter and chocolate pieces. Stir to mix well and set aside in the double pan( keeping the chocolate and butter melted)
In a medium bowl mix the yolks with sugar until fluffy. Save the whites in another bowl.
Add flour to the yolks and sugar cream. Add the vanilla extract and Rhum.
Whip the whites firmly.
Add the melted mixture to the flour and eggs one very slowly.
Add the whipped whites.
Grease a 9 inches spring pan ( or lay in it some parchment paper) and pour the mixture.
Heat the oven to 350 F degrees and bake for 25 - 40 minutes.
You need to bake the cake in a cold oven to get the final result of a creamy cake. I like to bake it just 25 minutes because I like the creamy chocolate heart. If you prefer a perfect baked cake just bake it more minutes.