Mama this month got her heart on (actually she is such a doll that she always has her heart on) and had us look for Chocolate cake recipes. 

I ended-up having to try a few out and this one was our absolute favourite from a great blog called shutterbean a gorgeous looking blog with super recipes and inspiring photography.

Winning Hearts & Minds Chocolate Cake

Serves 8 (or two people in my case!)

(recipe from Molly Wizenberg)

  • 7 ounces (200 grams) best-quality dark chocolate
  • 7 ounces (200 grams) unsalted European-style butter, cut into ½-inch cubes
  • 1 1/3 cup (250 grams) granulated sugar
  • 5 large eggs
  • 1 tablespoon unbleached all-purpose flour

Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan.  Line the base of the pan with parchment, and butter the parchment too.  (I used two pans as I wanted this cake to go a bit further and  I knew it was going to be super rich)

Finely chop the chocolate with a serrated knife and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine.
(yeah, didn’t bother cutting it all up)

Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments.

Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous. (don’t you just love Molly’s writing?)

Pour batter into the buttered cake pan

Yes, I know that my counter is messy but this is what was beside me ‘helping’.

and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.