Sarah’s Belgian Chocolate Cake (or brownies)


This can also  be made as a pan of brownies (see notes below).

What you’ll need:

Jacques Bloc cooking chocolate

Good-quality (high cocoa content) dark chocolate is essential for this recipe

150 grams (or 2/3 cup) unsalted butter (softened — I do this in the microwave, on low heat, watching it like a hawk to avoid explosions)
150 grams (or 3/4 cup) sugar
50 grams (or just over 1/3 cup) plain white (pastry) flour
3 medium free-range eggs
150 grams (about 1/2 cup melted) of good-quality dark chocolate (this should be sweetened chocolate, with high cocoa content)

Preheat oven to 375F (190C). Line a round, shallow tart or cake pan with grease-proof (i.e. parchment) paper, or grease and flour the pan.*

Cream (ie beat together) the butter and sugar. Beat in a bit of the flour until well mixed, then add an egg until well mixed. Then add a bit more flour, beat thoroughly, then add another egg. Do this until the flour and eggs are all mixed in, ensuring it’s very well blended.

Pre-baked cake

I spread the batter into a shallow tart tin lined with grease-proof paper, but you could grease and flour the pan instead. Bake it for 25-30 minutes.

Melt the chocolate in the microwave (on low heat, again watching like a hawk so it doesn’t over-cook or explode). Beat the melted chocolate into the mixture until blended.

Belgian chocolate cake with lemon-peel rose

The cake should be thin and fudgy, with a crackly top. Serve with cream, ice cream, coffee or fruit.

Pour it all into your lined or greased/floured pan. Bake for 25-30 minutes. Check it at about 20 minutes by sliding a toothpick in and seeing if it comes out clean (if it doesn’t, lick the batter off the toothpick and put the cake back in the oven). When it’s finished, it might have some cracks on the top, which is fine.

Let the cake cool for a few minutes then move it to a serving dish and sprinkle with powderded/icing sugar (I put the sugar in a fine sieve to get a nice even sprinkle). Serve with cream, ice cream or fruit. Also great with a cup of coffee.

I also made this as a pan of brownies, in a 8 1/2″ x 11″ by 2″-deep baking pan. It was also good, but recommend trying it with only two medium eggs  (or 1 large) and see how it goes.

*I’d never used grease-proof paper before moving to Europe, and was accustomed to greasing and flouring cake pans instead. This recipe worked well both ways, but the paper makes it so much easier to lift the cake out and ensures easier clean-up. Some people line a pan with the paper, then grease and flour it. That seems like a lot of work to me, so I don’t do that. You could also use a cake pan with a removable bottom.

Belgian chocolate brownie

The brownie version of this recipe


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3 Comments on “Sarah’s Belgian Chocolate Cake (or brownies)”

  1. […] Sarah’s Belgian Chocolate Cake (or brownies) […]

  2. That looks awesome. I adore a good, dense chocolate cake!


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