Almost 20 years ago, I started to make my famous soft chocolate cake, and I remember that every time I was going to see some friends, they just asked me to do this recipe (who is very simple). They loved that it was very soft inside (like the lava from the volcanoe!). As the years went by, I adapted my recipe to a gluten-free version, and it’s fantastic too. The inside can be soft, but this is your choice!
Portions: 6 or 8 (that depends on your appetite!)
Preparation: 5 minutes
Cooking: 17-20 minutes
Freezer: yes
Conservation: 2- 3 days outside in a container or just in a plate (I always put something at the top only to avoid the dryness of the cake)
Ingredients:
- Four organic eggs
- Half a cup of gluten-free flour (80 gr)
- Half a cup of sugar (100 gr)
- One stick of salted butter (100 gr)
- 200 gr of Chocolate chips
The steps:
- Melt the chocolate with the butter until it has a beautiful color
- Put together the flour, the sugar, the eggs then the chocolate and mix everything
- Put in a pan of your choice
- Put it in the oven for 10-15 minutes at 350 degrees Fahrenheit or 180 degrees Celsius
- Put a knife inside to see if it’s cooked, but it should be soft inside.
- Enjoy it alone or with a scoop of ice cream (your choice!)
A little advice:
The original version of the cake doesn’t need so much cooking (less than 10 minutes), so you will need to try out. That will depend on your oven. I always put 15 minutes, and I add 5 minutes by 5 minutes. If you want something softer inside, go for 20 minutes, and if you want something more firm, go for 30 minutes.
I try not to put my knife inside the cake (as I love to take pictures of the cake I do), so I touch the top gently (with a spoon and yes sometimes with my fingers, but that’s the beauty of being the one to cook!), and I move the pan to see if it’s too soft or not and if I want it firmer, I add some more time.
Enjoy this recipe!
