Description
A deeply rich, indulgent chocolate cake with a molten center and crisp edges — perfect for when you crave something between a brownie and a truffle. This one-bowl wonder is simple, elegant, and dangerously delicious.
Ingredients
Scale
- 200g dark chocolate (70% cocoa or higher), chopped
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- ¾ cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- ¼ teaspoon salt
- (Optional) ½ cup heavy cream + 100g dark chocolate for ganache
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment and butter the sides.
- Melt chocolate and butter over a double boiler until smooth. Let cool slightly.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar until pale and slightly thick.
- Slowly whisk in melted chocolate mixture. Stir in vanilla and espresso powder.
- Sift together flour, cocoa powder, and salt. Gently fold into the wet ingredients just until combined.
- Pour into pan and bake 28–32 minutes, until the edges are set but the center still jiggles slightly.
- Cool in the pan for 15–20 minutes before slicing.
- For the ganache, heat heavy cream, pour over chopped chocolate, whisk smooth, and drizzle over cooled cake.
Notes
- Use high-quality dark chocolate for best flavor.
- A slightly cracked top means success — that’s your fudgy crust forming.
- For a softer texture, serve warm. For a dense truffle-like version, chill overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 36g
- Sodium: 90mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 125mg