Normally this cake is to be served cold, cut into rectangles, but I served it hot, baked in small individual molds.


The ingredients


  • 150g of flour


  • 250g of dark chocolate


  • 250g of butter


  • 4 large eggs


  • 250g of powdered sugar


  • 50g of light cane sugar


  • 1 teaspoon vanilla extract


  • salt


Preheat oven to 180°C (th.6). Line a mold with parchment paper.


  • Melt half the chocolate with the butter in a double boiler or in the microwave. Let cool.


  • In a large bowl, mix the eggs and both sugars until the mixture turns white.


  • Add a pinch of salt, the melted chocolate and the vanilla extract without stirring   too much.


  • Stir in the flour and the remaining grated chocolate.
  • Pour the mixture into the pan and bake for 25-30 minutes until the center of the cake becomes firm. The tip of the knife should come out slightly sticky.