Elodie's Chocolate Cake
Submitted by Lynn
Elodie’s chocolate cake is a French-style dense bake with 10 oz bittersweet chocolate and just 5 tablespoons of flour - intensely fudgy, rich, and make-ahead friendly.
YIELD
1 cakePREP
15 minCOOK
50 minREADY
65 minWith only 5 tablespoons of flour and 10 ounces of chocolate, this cake sits closer to a giant truffle than a traditional layer cake.
Five eggs beaten until thick give the batter lift, but the cake is designed to fall as it cools - that sunken center is a feature, not a failure. What you end up with is a dense, fudgy interior with a slightly crackly top, finished with a drift of powdered sugar.
Make it the day before you need it. Like most dense chocolate cakes, the texture actually improves overnight.
Chef Tips
- The cake WILL fall as it cools - this is intentional, not a mistake
- A toothpick won’t tell you much here; use a skewer and look for moist crumbs clinging to it, not wet batter
- Line the springform base with parchment so the bottom releases cleanly
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Butter and flour 10-inch- diameter springform pan with 2¾ inch-high sides.
Stir in chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
Beat eggs and 1¼ cups sugar in large bowl until well blended and beginning to thicken.
Sift flour and baking powder over eggs and fold in.
Gradually fold in chocolate mixture.
Transfer batter to prepared pan.
Bake cake 20 minutes.
Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer.
Uncover cake; cool in pan on rack (cake will fall as it cools.) (Can be made 1 day ahead. Cover; let stand at room temperature.)
Cut around pan sides to loosen cake. Release pan sides.
Sift powdered sugar over cake; cut into wedges.
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