Life-Changing Chocolate Cake

I apologize for this dark/bright photos. I took them late in the evening.

I knew I needed to make this cake when I saw how much flour was required in relation to the other ingredients - 1 tablespoon! This cake was so smooth, warm, and amazing. It truly is life-changing and perfect for those who are having their monthly cravings (*clears throat*).

I halved this recipe (yes, I used 2.5 eggs) because I didn't want to use up all of my good chocolate and because I didn't have anyone with whom to share this dessert :( awwww. Also, I wanted to use my new mini-springform pans!

I quickly made the batter and poured most of it in one pan and the rest in the other. When I took them out of the oven, they were still jiggly, but the instructions indicated that that was normal. However, the one with more batter was clearly not done because after cooling, it was still sort of jiggly and the innards were like yummy, chocolate lava. It still tasted amazing, but the other cake that was done tasted much better.

Top photo: less batter and done; bottom photo: more batter, not fully done

So, when you make this, because I know you will, make sure it is not jiggling after 3-5 minutes of cooling. If it is, put it back in the oven for 5 more minutes at a time. Keep in mind that there still should be a jiggling factor, though :).

Not fully done, but tastes great all the same!

This cake is like a brownie and a wanna-be lava cake in one. I'm definitely making this again. Since chocolate is the star in the recipe, make sure you use high-quality chocolate. I used my now-favorite chocolate, Callebaut. I didn't use bittersweet because I don't like it, so I used semi-sweet instead. Also, I added espresso powder to intensify the chocolate flavor, and I added vanilla extract. However, feel free to keep it simple, if you prefer. I'm sure it is still fantastic.

The "done" cake

Life-Changing Chocolate Cake

Adapted from Kitchen Crush who got it from Chocolate by Trish Deseine

200g dark chocolate, 70% cacao (I used semi-sweet)
14 Tbsp (200g) unsalted butter
1-2 tsp espresso powder (optional)
1 1/3 cup (250g) sugar
5 large eggs, room temperature
1 tsp vanilla extract (optional)
1 Tbsp AP flour

Preheat the oven to 180°C (350°F). Melt the chocolate and the butter in a bowl, sitting over a pot of simmering water (bain marie/double boiler). Once melted, add the sugar and mix thoroughly. Take off the heat and let cool a little. Put in the eggs, one by one, and make sure to thoroughly mix them in. Add a Tbs of flour and mix till smooth. Line a small (15cm/8in), round baking form with baking paper and pour the chocolate mass in. Bake for 25 minutes, then take it out of the oven and let it cool. The center may look a bit wobbly, but it is supposed to look this way. Put it in the fridge for at least 2 hours to let it set and take out of the fridge 30 minutes before serving. Serve with whipped cream and raspberries, and let this magic cake change your life for better.

"Please, sir. I want some more." -Oliver Twist (click here for the movie clip!)