{"id":2015,"date":"2024-12-02T13:54:43","date_gmt":"2024-12-02T12:54:43","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/revisited-moist-chocolate-cake\/"},"modified":"2025-01-22T18:18:06","modified_gmt":"2025-01-22T17:18:06","slug":"revisited-moist-chocolate-cake","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/inspirations-and-trends\/revisited-moist-chocolate-cake\/","title":{"rendered":"Revisited moist chocolate cake"},"content":{"rendered":"\n

Cuizette<\/em> reinvents the classic chocolate cake with a bold, modern twist. We add a subtle note of coffee and a melting texture thanks to an almond cream that enhances the recipe. This dessert, both soft and richly flavored, will seduce gourmands with its perfect balance between sweetness and intensity. <\/p>\n\n\n

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\n\t\t\t\t\t\"Revisited\t\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t\t<\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t\t
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Revisited moist chocolate cake<\/h2>\n\t\t\t\t\n
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  • <\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Dessert<\/mark><\/span>Cuisine: Pastry<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    25<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    2400<\/p>kcal<\/span><\/div>

    <\/span>Total time<\/span>

    45<\/p>minutes<\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    Whether it’s for a special occasion or an everyday pleasure, this revisited cake is a real moment of happiness to share. Easy to make, it combines simplicity and refinement to surprise your guests while comforting chocolate lovers. <\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
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      200<\/span> g<\/span> dark chocolate (70% cocoa)<\/span><\/p><\/li>

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      100<\/span> g<\/span> semi-salted butter<\/span><\/p><\/li>

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      3<\/span> eggs<\/span><\/p><\/li>

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      80<\/span> g<\/span> whole cane sugar<\/span><\/p><\/li>

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      100<\/span> g<\/span> almond cream (or cr\u00e8me fra\u00eeche for a classic version)<\/span><\/p><\/li>

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      80<\/span> g<\/span> wheat flour or almond flour (for a gluten-free version)<\/span><\/p><\/li>

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      1<\/span> tablespoon<\/span> strong coffee (optional)<\/span><\/p><\/li>

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      teaspoon<\/span> baking powder<\/span><\/p><\/li>

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      A pinch of salt<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Preheat oven<\/strong> :
        Preheat oven to 180\u00b0C. Butter and flour a 20 cm diameter round or square baking tin.<\/li>
      • Prepare the chocolate base<\/strong> :
        Melt the dark chocolate and butter in a double boiler or in the microwave (in 20-second intervals). Mix until smooth and glossy.<\/li>
      • Mix the liquid ingredients<\/strong> :
        In a large bowl, beat the eggs with the cane sugar until frothy. Stir in the almond cream and coffee (if using).<\/li>
      • Add the dry ingredients<\/strong> :
        Sift the flour and baking powder, then gradually add them to the mixture while stirring. Then add the pinch of salt and the chocolate-butter mixture.<\/li>
      • Bake the cake<\/strong> :
        Pour the batter into the prepared tin. Bake for 25 minutes. The core should remain slightly melting.<\/li>
      • Cool and serve<\/strong> :
        Leave the cake to cool in the tin for 10 minutes before unmolding. Serve warm or at room temperature.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Gourmand<\/strong>Addition: Sprinkle the batter with chocolate chips before baking for even more deliciousness.
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        • Elegant presentation<\/strong>: Sprinkle the cake with cocoa powder and serve with a quenelle of whipped cream or vanilla ice cream.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t