Decadent chocolate cake will make any chocolate lover weak in the knees. This cake is so moist, each bite will literally melt in your mouth as you eat it!
Last night, my family and I had dinner with some old friends. I had a craving for chocolate, so it didn’t take me long to figure out what I wanted to bring for dessert. A French cake called, gâteau au chocolat fondant, essentially, a melt in your mouth decadent chocolate cake! Ooo, la la!
I have made this petite chocolate cake at least 20 times in the last 2 years. It generally doesn’t last on the serving plate for more than 10 minutes. It is a small, round, chocolate-loaded plate of happiness! This was proven to me once again last night when I watched 2 little girls giggle with delight at its sweet goodness. ????
I found this decadent chocolate cake recipe 2 years ago, when I read A Homemade Life by Molly Wizenberg.
My Foodie Friend, Isabelle, recommended this book to me and I have made many of the tasty treasures featured inside. A Homemade Life is a collection of recipes and stories of Wizenberg’s life. The last chapter features a cake that the author served at her wedding. Here’s a link to the author’s website: http://orangette.blogspot.com/
Just reading the description of the cake piqued my interest, so I had to try it. I took it to a staff holiday lunch at work and to a family holiday gathering and it has been requested of me many times ever since.
This melt in your mouth chocolate cake is incredibly easy to make.
You can even make it heart shaped for Valentine’s Day!
Once you have eaten it, you will crave this decadent chocolate cake incessantly.
The best news is, your family will love you for making it.
Well, love you more I mean! ????
Total Servings 10
This cake is decadent, light, fluffy, and full of chocolate flavor.
10 minPrep (inc. refrigeration & rest time)
20 minCook Time
30 minTotal Time
- 7 ounces good quality bittersweet chocolate (I used Ghirardelli 60% cacao dark chips)
- 7 ounces (14 Tbs) unsalted butter , cut into 1/2-inch cubes. Better if it is high fat
- 1 1/3 cup granulated sugar
- 5 large eggs
- 1 Tbs unbleached all-purpose flour
- Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan (it is OK if you use a 9 inch). Line the base of the pan with parchment, and butter the parchment too.
- Finely chop the chocolate and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for 5 minutes. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.
- Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward again. I lay a sheet of foil on the top and flip it onto a cookie sheet then flip it onto the serving plate. GENTLY. Allow to cool completely. The cake will deflate slightly as it cools.
- Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream. This is very easy to make yourself. Really it is. Beat 1 pint of whipping cream with 1 tbsp. powdered sugar. Beat for maybe 2 minutes until it is stiff. Once you have done this you will never go back to the canned stuff.
More chocolate desserts that you might love:
Papa Bear’s Chocolate Chip Cookies
One Bowl Peanut Butter Banana Chocolate Chip Muffins
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