Too Much Chocolate Cake
Adapted from Orangette
I guess you can never actually have too much chocolate, so the title is a bit of a misnomer. This cake is so rich and so chocolately, and so much more like a very rich souffle than a dense piece of cake. Making the full recipe seemed like a bit too much cake, so this is a smaller version. It’s super simple to make, and best enjoyed in small quantities.
Makes about: 1 miniature cake (or one 8’’ cake)
Prep time: 5 minutes
Bake time: 20-25 minutes
Small cake (1 4’’ mini tart pan)
1.5 oz good dark chocolate (used part of a Ghirardelli 72% cacao bar)
1.5 oz butter
4 tbsp sugar
½ tsp almond powder (or flour)
Large cake (1 8’’ cake pan)
7 oz good dark chocolate
7 oz butter (original recipe suggests high fat European butter)
1 1/3 cup sugar
1 tbsp flour (or almond powder)
Small tart pan or 8’’ cake pan.
1. Preheat oven to 350F. Prepare a small or 8’’ pan (depending on the size of cake) by buttering it.
2. Melt butter over low heat in a small pot.
3. Remove pot from heat and add chocolate. Stir until melted.
4. Mix in sugar. Stir in egg.
5. Mix in almond powder.
6. Pour batter into buttered. Bake for about 20-25 minutes. It’s done when the top is shiny, a bit cracked, and the center jiggles only slightly (or not at all.)
7. Allow the cake to cool before cutting; or eat it right away from the small pan.