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It happens sometimes.
You want chocolate cake.
But you don’t want it in 5 hours.
You want it now.
Some people resort to cake mixes. I have nothing against it, I even think they are quite tasty. But I have to admit I never used any kind of mix: pancakes, cookies, brownies, cakes… I am the kind of person who thinks making it doesn’t take that much time and it is so much better (to the taste most of the time, to the ego always).
This cake is the ultimate moist chocolate cake. It is the first or second dessert (can’t remember) I’ve ever made. And it is a dessert that never failed me.
The ultimate chocolate craving cake.
Adaptation of “Gâteau moelleux au chocolat”, La cuisine des filles, Fleurus
- 7 semisweet chocolate squares
- 1 1/4 cup unrefined cane sugar
- 1/4 cup earth balance buttery spread OR butter (tried both)
- 1 2/3 cup unbleached all purpose flour
- 4 eggs, whisked
Directions: Preheat oven to 350°F and grease a 9″x13″ baking dish. Melt the chocolate and the butter over a double broiler (I use a small metal bowl with a small saucepan).
Rapidly (or the batter will be too thick to mix and pour), transfer the chocolate to a bowl, add sugar and mix with a wooden spoon. Add eggs and mix again. Gradually mix in the flour, then pour in the baking dish. Bake for 30 minutes (a toothpick should not come out totally clean).
For the ultimate treat, serve with cream.
A 5 ingredient chocolate cake ready in 30 minutes.
Can you ask for more?