A keeper : Chocolate cake

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

Those babies work wonders in individual portions for tea time !