Chocolate Cake

Preparation

Step 1

Preheat the oven to 165°C (325°F). Generously butter an 8-inch springform pan and line the bottom with parchment paper. Melt 200 g of dark chocolate broken into pieces with 150 g of unsalted butter in a double boiler or microwave in 30-second intervals. Stir until smooth and glossy. Let cool for 5 minutes. Meanwhile, separate 4 eggs, keeping the yolks and whites in separate bowls.

Step 2

In a large bowl, whisk the 4 egg yolks with 150 g of granulated sugar until pale and fluffy. Pour the melted chocolate-butter mixture in a steady stream while whisking gently. Add 1 teaspoon of vanilla extract and mix well. Sift 80 g of all-purpose flour with a pinch of salt, then fold it into the batter with a spatula, lifting the mixture gently to keep it airy.

Step 3

Beat the 4 egg whites to stiff peaks in a clean bowl with a pinch of salt. Gently fold them into the chocolate batter in three additions, using a spatula to lift the mixture from bottom to top, preserving as much air as possible. The batter should be smooth with no traces of white. This step is crucial for achieving a light, airy cake despite the rich chocolate.

Step 4

Pour the batter into the prepared pan and smooth the surface with a spatula. Bake at 165°C for 30 to 35 minutes. The cake is ready when the top is slightly cracked and a knife inserted in the center comes out with a few moist crumbs (not raw batter). Do not overbake — the cake will continue cooking slightly in the pan as it cools, keeping the center deliciously soft.

Step 5

Let the cake cool for 15 minutes in the pan on a wire rack, then carefully unmold. Remove the parchment paper and let cool completely. For serving, dust with unsweetened cocoa powder or top with a chocolate mirror glaze. Serve at room temperature with custard or a scoop of vanilla ice cream. Store in an airtight container for 3 to 4 days — it tastes even better the next day once the flavors have fully developed.