A quick and easy chocolate cake, you can cook up in minutes while the guests are at the door. I made this for a Sunday night dinner with friends just to have a sweet end for the weekend. It can easily be baked for a mid week sweet treat without working too hard. It's moist, chocolaty, and has a great texture.
For an extra delicious and sinful result you can frost it with a chocolate cream or a divine ganache. For me it hit the spot just the way it is.
Moist and chocolaty.
Adapted from Delicious Magazin 2004 By Valli Little
Serves 6 prep: 15min cook: 35-40min
200 gr Dark chocolate
175 gr Unsalted cold butter
175 gr Raw sugar
150 gr Flour
100 gr Almond meal
125 ml Milk
2 tsp Baking powder
Icing Sugar for dusting
Preheat oven to 180°C, butter up and line a 20x20 square baking tin with parchment paper.
Place chocolate in a heat proof bowl and heat in the microwave for 10 seconds, stir well. Continue with 10 seconds pulses and stirring until smooth. Set aside to cool.
Sift flour and baking powder into a bowl.
Place butter and sugar in a separate bowl and mix using an electric beater for 5 minutes or until creamy.
Add eggs one at a time and mix well after each egg.
Using a spatula, gently fold in: Flour, Almond meal, Baking powder, Milk and melted Chocolate. Be careful not to over mix it.
The batter will have a grainy texture and won't look too chocolaty. That's OK it will come together during baking.
Pour mixture into the cake tin and bake for 35-40 min or until a skewer inserted in the center of the cake comes out clean.
Cool to room temperature before turning onto a wire rack to cool completely.
Dust with icing sugar and serve.
1. In my old oven baking time was 40 minutes, but baking times may vary in different ovens.
2. You can use a 20cm round cake tin if you would like instead of the square one
3. Raw sugar can be replaced with granulated sugar.