This classic French cake has an intensely fudgy inside and delicate, souffle-like exterior. Paired with a chocolate chantilly, this dessert is a show stopper!
Ingredients
Cake
9ozbittersweet chocolate (we used Tcho’s 66%)250g
9ozunsalted butter, at room temperature250g
1cupgranulated sugar200g
5eggs
1/2cupAP flour70 g
1 tspKosher salt
Chocolate Chantilly
2cupsheavy cream500g
5ozbittersweet chocolate (we used Tcho’s 66%)150g
2tbsphoney
Instructions
Cake
Heat oven to 350F. Line an 8” round by 3” tall cake pan or springform pan with parchment paper.
Melt chocolate and butter together in the microwave or over a double boiler and set aside to cool slightly.
In a stand mixer or with a hand-held mixer fitted with the whisk attachment, beat the sugar and eggs for 3-5 minutes, or until thick and noticeably lighter in color. Stir in the chocolate. Turn the mixer off and add in the flour and salt, mixing on low speed until just combined.
Bake for 25-30 minutes. Cool completely before unmolding.
Chocolate Chantilly
Melt the chocolate and 1/3 of your cream with the honey in the microwave or over a double boiler. Stir in the remaining cream and chill for at least one hour.
In a stand mixer or with a hand-held mixer fitted with the whisk attachment, whip until soft peaks just begin to form.
Unmold your completely cooled cake and pour on the chocolate chantilly. Spread as you wish! Chill cake for one hour before slicing for cleanest cuts.