I have a few go-to recipes that never fail and this chocolate cake is one of them. Active preparation time is about 15 minutes and there are no tricks involved. It’s like your favourite pair of jeans, perfect for everyday use but good enough for a party if dressed up. In this case we dressed up for everyday but hey, we’re on holidays.
This recipe, torn out of a magazine some 15 years ago, has been dubbed ugly cake. Do not be fooled by the looks. If you are a chocolate cake addict like me, you know you should be dubious of cakes too pretty anyway.
In under no circumstances use baking chocolate or milk chocolate and go for quality dark with 60% or more cocoa. Sometimes I use one of those fancy chocolates with orange for extra flavour. And do not even think about using margarine. The beauty of this cake is that it can be made gluten-free by using potato starch or rice flour.
Chocolate cake aka. ugly cake
200 g dark chocolate
200 g butter
200 g sugar (about 300 ml)
1 tablespoon flour
Grease a springform pan (or pan of your choise) and put a sheet of baking paper on the bottom.
Chop butter and chocolate and melt gently in a saucepan on the stove.
Whisk eggs and sugar together, add the flour.
Add the chocolate-butter mixture, mix gently.
Pour into the pan and bake in 200 C for 30-40 minutes, depending on the size of your pan. The cake should be wobbly in the middle when taken out. Cool in the fridge before eating, preferably overnight. Serve with vanilla ice cream, icing sugar, fresh fruit or whatever you have handy. In the picture the cake is topped with creme faiche mixed with a bit of lightly whipped cream flavoured by vanilla.