If you were to interview this cake, he would be able to brag 3 undeniable qualities :
* he’s a quick win: 20 minutes tops to prepare and another 20 to bake.
* he’s versatile : you can accomodate the recipe following your mood
* his dough is as good raw as baked : as a kid ( when my stomach could take it that is ) we used to double quantities so we could eat half of the dough raw & bake half of it… Not the best nutritive move I admit !
But at least for its 2 first qualities, it’s worth giving this baby a go.
- 4 eggs
- 180g sugar
- 75g flour
- 125g butter
- 160g baking chocolate (unsweetened)
- Melt the butter and chocolate in a pan on low heat.
- In the meantime, mix the eggs with the sugar, one by one, until you get a smooth, lighter mix. Then fold in the flour.
- Add the chocolate mix to this one.
- If you like a melting heart bake for 15 to 20 min at 180 degrees. To be monitored depending on the mold.
If you’re in a playful mood here are little twists you can give the recipe :
- Go for salted butter : half of it or the full 125g and you’ll give the cake a taste of French Brittany and its salted caramels.
- Add fresh strawberry in the mold right before baking for a fruity flavor.
- Add candied orange zest : simply cooked for 10 to 15 minutes in water with sugar
- Throw in coconut flakes for a more exotic variation