With the holiday season around, what would be more perfect than a house filled of the smell of chocolate cake baking to entertain family and kids? If you love chocolate, this simple one-bowl cake is going to stay a favorite for a long time. With a rich, deep chocolatey flavor, it comes moist and fluffy without any added butter. I bet Hungry family members will make tentative moves to foray into the kitchen and grab a slice before it’s time!
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Ingredients list for the chocolate cake recipe
- 4 eggs
- 4 1/2 oz (125g) good chocolate
- 2 tbsp milk
- 1/2 cup (10cl) cream (soy cream for me, even lighter!)
- 1 tbsp flour
- 2/3 cup (50g) ground almonds
- 2/3 cup (125g) caster sugar
Directions
1. Preheat your oven to 360°F (180°C). Clarify the eggs (separate the whites from the yolks).
2. Melt chocolate and combine with milk and cream, using your microwave at low power or a double boiler.
3. Add the egg yolks, one by one, then add flour and ground almonds, mix well.
4. Beat the egg whites until stiff; gradually add the sugar. Gently fold the egg whites into the chocolate mixture with a spatula.
5. Pour the batter into a silicone mold or a buttered and floured cake pan and bake for 30 minutes. Let the cake cool on a rack, then unmold it.
Keep in the fridge and serve at room temperature.
Tips: I recommend you use a silicone mold for easy removal. For the size, I went for 7 inches in diameter (20cm), but you can go up to 8 inches, not more, unless you want a flat cake!
Chocolate Cake (No Butter)
Ingredients
- 4 eggs
- 4 1/2 oz (125g) good chocolate
- 2 tbsp milk
- 1/2 cup (10cl) cream (soy cream for me, even lighter!)
- 1 tbsp flour
- 2/3 cup (50g) ground almonds
- 2/3 cup (125g) caster sugar
Instructions
- Preheat your oven to 360°F (180°C). Clarify the eggs (separate the whites from the yolks).
- Melt chocolate and combine with milk and cream, using your microwave at low power or a double boiler.
- Add the egg yolks, one by one, then add flour and ground almonds, mix well.
- Beat the egg whites until stiff; gradually add the sugar. Gently fold the egg whites into the chocolate mixture with a spatula.
- Pour the batter into a silicone mold or a buttered and floured cake pan and bake for 30 minutes. Let the cake cool on a rack, then unmold it.
- Keep in the fridge and serve at room temperature.
Recipe Notes
- I recommend you use a silicone mold for easy removal. For the size, I went for 7 inches in diameter (20cm), but you can go up to 8 inches, not more, unless you want a flat cake!
Nutrition
Nutrition information for this recipe.
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