A small, soft chocolate cake topped with a dark ganache and decorated with white icing, like a cake made to give as a gift. It keeps a simple, tender, and very homemade spirit.
Ingredients
- 120 g dark baking chocolate
- 80 g unsalted butter
- 70 g granulated sugar
- 2 pieces egg
- 55 g T45 pastry flour
- 12 g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 pinch fine salt
- 70 ml heavy cream
- 80 g powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Method
- Gently melt the dark chocolate with the butter, then stir until you have a smooth, glossy, lump-free cream; let cool slightly so it is no longer hot to the touch.
- Whisk the eggs with the sugar until the mixture pales slightly and forms a soft ribbon when you lift the whisk.
- Incorporate the warm melted chocolate into the egg mixture, stirring slowly to maintain a satiny, uniform texture.
- Sift the flour, cocoa, baking powder, and salt, then fold them in without overworking the batter; stop as soon as no dry streaks remain.
- Pour into a small greased and lined pan, smooth the surface, and bake until the center is set but still soft, with a distinct smell of hot chocolate.
- Let the cake rest in the pan, then unmold it once it is firm; wait until it is completely cool before glazing, otherwise the decoration will melt.
- Heat the cream until simmering, pour it over the reserved chocolate in a bowl, then stir to obtain a smooth ganache; spread it over the cake in a glossy layer that covers the top and sides.
- Mix the powdered sugar with the milk and vanilla until you have a thick but pipeable icing; pipe a short message of your choice and a simple silhouette of a broom or a stylized black cat, then let set before serving.
Nutrition
Per serving
- Energy
- 620.4 kcal
- Protein
- 9.16 g
- Carbohydrate
- 56.01 g
- Fat
- 38.94 g
- Fibre
- 5.14 g
- Calcium
- 85.95 mg
- Iron
- 3.02 mg
- Magnesium
- 58.91 mg
