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    You are in: Home / Recipes / Chocolate Tea Cake Recipe
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    Chocolate Tea Cake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    plantfreek's Note:

    This cake originated in Los Angeles by Chef Michael Roberts. It has become my go-to recipe when I need a quick dessert. You can dress the cake up with a coating of ganache or just dust it with confectioner's sugar-either way you and your family or guests are going to love it!

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F
    2. 2
      Line a 9-inch round cake pan with parchment.
    3. 3
      Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
    4. 4
      Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
    5. 5
      Add eggs, one at a time, beating well after each addition.
    6. 6
      Gently mix in the flour until it just disappears.
    7. 7
      Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.

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    Nutritional Facts for Chocolate Tea Cake

    Serving Size: 1 (79 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 331.3
     
    Calories from Fat 221
    66%
    Total Fat 24.5 g
    37%
    Saturated Fat 14.7 g
    73%
    Cholesterol 109.8 mg
    36%
    Sodium 113.2 mg
    4%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 3.6 g
    14%
    Sugars 17.0 g
    68%
    Protein 5.9 g
    11%

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