Delicious, moist, not too rich or too sweet chocolate cake made by Helmut J. for December 2024 Flute Concert

Ingredients, cake

• 200g butter, salt reduced
• 200g dark chocolate, 70 or 78 % cacoa, Frey, Lindt, or Cadbury
• ¼ teaspoon vanilla essence
• 200g icing sugar
• 4 eggs
• 40g plain flour
• 40g self raising flour (or 80g plain flour and 1 tsp baking powder)

Method

Preheat Oven to 150°C fan forced or gas, 160°C traditional oven

Put baking paper on the floor of a 20cm or 8inch cake tin, grease and flour the rim.

1. Melt chocolate, butter, vanilla sugar and icing sugar together.
2. Stir well with a whisk
3. Beat eggs, add sugar and chocolate mixture, mix well.
4. Add flour (and baking powder if using all plain flour, and pinch of salt if using unsalted butter).
5. Pour mixture into the mould.
6. Bake in the bottom rack of oven for ~45 minutes.
7. Check texture with wooden skewer. To have a truffle cake take out before fully cooked through, but not liquid anymore.
8. Turn out the cake when it has been out of the oven for 10 minutes or so.
9. When cool sift on icing sugar to decorate.