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Creamy chocolate cake (Gâteau au chocolat moelleux)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Dark chocolate200 g
- Eggs4 unit(s)
- Flour100 g
- Confectioners' sugar (icing sugar)140 g
- Butter140 g
- Baking powder1 teaspoon
- Milk (1 cup)250 ml
- Vanilla Extract to taste
- Preheat the oven to 170°C and grease a springform pan with butter and flour.
- In a bowl, beat the eggs and sugar with a fouet (egg whisk) until you get a white and aerated mass.
- Gradually add the flour using a sieve. and continue mixing with the fouet.
- Add the vanilla extract, mix and set aside.
- In another container, melt the chocolate in a bain-marie along with the butter.
- When the chocolate is completely melted, add the milk (at room temperature), little by little, stirring constantly.
- Add the melted chocolate to the dough and mix well.
- Finally, add the yeast and mix gently.
- Pour the cake batter into the pan and bake in the oven for 25 to 30 minutes. The shorter baking time ensures that the cake is creamy in the middle.
- To see if it's done, insert a toothpick into the dough. If it comes out with the dough still liquid, it's still not good. But if it comes out just a little sticky, indicating that the middle of the cake is wet, it's good!
- Serve while still hot (or, if it's already cold by the time you eat it, steal it from the game and give it a little reheat in the microwave!). You can spice it up by sprinkling powdered sugar on top, serving with chocolate syrup and/or a scoop of ice cream.
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