Elodie's Chocolate Cake – a delicious recipe with bittersweet, unsalted butter, eggs, sugar, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides.
3
Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
4
Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken.
5
Sift flour and baking powder over eggs and fold in.
6
Gradually fold in chocolate mixture.
7
Transfer batter to prepared pan.
8
Bake cake 20 minutes.
9
Cover pan with foil.
10
Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer.
11
Uncover cake; cool in pan on rack (cake will fall as it cools).
12
(Can be made 1 day ahead.
13
Cover; let stand at room temperature.)
14
Cut around pan sides to loosen cake.
15
Release pan sides.
16
Sift powdered sugar over cake; cut into wedges.
1285
kcal
Calories
81
g
Fat
122
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 1 cup (2 sticks) unsalted butter, cut into small pieces, 5 large eggs, 1 1/4 cups sugar, and more.
Yes, Elodie's Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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