This delicious, rich and melting chocolate cake by the Pastry Nerd is crowd-pleaser.
- Sugar: 1/3 cup – 80 g
- Flour: ½ cup- 70 g
- Almond flour: 1 tablespoon- 25 g
- Butter: ¾ of a cup- 175 g
- 4 eggs
- Semi-Sweet Chocolate 8 ounces – 225 g
Preheat your oven at 165°C (330°F). In a double boiler or the microwave, melt chocolate with butter. If you melt it in the microwave, do it in 30-second intervals and mix in between to make sure you don’t burn it. Start with that because you want your chocolate to cool down a bit before mixing with your eggs. In a separate bowl, whisk together eggs and brown sugar. Add both regular and almond flour, sifted.
Finally, add chocolate and butter mixture into the egg mixture. Immediately pour into a loaf pan 21cm x 11cm x 7cm high (8″x4 1/2″x 2 3/4″ high) coated with butter and flour (or use a baking spray) to make sure it does not stick to the pan.
Bake for 25-30 minutes at 165°C (330°F). Remove from the mould and let it cool down for at least 30 minutes. To make sure that your cake is ready, poke a knife in the centre; it should come off with some of the batter sticking to it, but it should not be liquid.