Prep 15 mins
Cook 35 mins
A friend in France gave me this recipe. It doesn’t use any rising agent. The finished cake is rich, dense, moist and delicious.
- 200 g dark chocolate, broken in pieces
- 50 g milk chocolate, broken in pieces
- 225 g butter, cut in cubes
- 4 eggs, lightly beaten
- 325 g caster sugar
- 2 teaspoons vanilla extract
- 200 g white chocolate, roughly chopped
- 150 g plain flour
- 1 pinch salt
- Preheat oven to 180 degrees Celsius.
- Grease and line a large cake tin (round or square) with parchment paper. Set aside.
- Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
- In a bowl, beat together the eggs, sugar and vanilla.
- Whisk the egg mixture into the cooled chocolate mixture.
- Then add the chopped white chocolate, flour and salt.
- Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.
Nine young people enjoyed this cake so much that we had to make it twice in two days. Not sure what went wrong for Karen ES. I'll make it again soon and see if I can figure it out.
YUMMY!!!! Good delicious of sweet cake look good eaten.. refreshment or snack time to eat when I feel hungry..... Enjoy my favorite dessert is chocolate!!
I loved it!!! Miss the cooking and people from the coast.