Easy & Délicieux Dark Chocolate Gâteaux

It is sure convenient to get chocolate cake from numerous bakeries across this little island.

From local neighbourhood ones to chocolate specialty shop.

However, I find none of the store-bought ones could beat the sense of achievement from a cake baked by myself, be it good or bad.

So, here’s a recipe that you need to only go through once and you will remember it for a long time.

It’s great if you want to serve up something quick yet praise-worthy dessert during a party or as a gift during visiting.

Here we go…


  • 200g of at least good quality 70% dark chocolate bars
  • 200g of butter, cubed (I reduced it to about 150g)
  • 200g of sugar (I reduced it to about 150g)
  • 1 tbsp of good vanilla extract (optional)
  • 4 large eggs
  • a handful of sifted flour to stir in at the end


  1. Preheat the oven to 200 – 220 deg C (depending on your own oven setting).
  2. Place the broken up dark chocolate pieces and cold butter (cut in cubes) into a mixing bowl.
  3. Have the mixing bowl sitting at the top of a pot filled with gentle simmering water (making sure the boiling water doesn’t touch the base of the mixing bowl).
  4. Using a good silicon spatula, stir the molten chocolate butter mixture occasionally, once they’re well combined, take the bowl off the stove.
  5. Add in the white sugar to stir in well.
  6. (Add in vanilla extract now if you’re using it) Then, Break four eggs into the same bowl, using spatula, fold the eggs into the mixture until well combine. Try not to stir vigorously to introduce too much air into the mixture as this cake is going to be slightly dense inside, crispy outside.
  7. Final step, just toss in the sifted plain white flour, fold it in to combine with the cake mixture evenly.
  8. Transfer this chocolatey mixture into a 9″ cake tin (could be 6″), tap the cake tin lightly on the counter to release any air bubble..
  9. Bake the cake in the preheated oven for 20-22 mins.
  10. Once removed from the oven,  it’s perfectly good if the middle of the cake is soft to the touch.
  11. Top of the cake should be crispy.
  12. Remove the cake from the cake tin after cooling it for a while, at least 30 mins.
  13. It will taste better you fridge it overnight as the centre of the cake will transform into fudge like consistency.

Topping could be as creative as you desire.

For example, simple dark cocoa powder dusting, whipped cream with chocolate shavings, creme fraiche or decadent chocolate ganache is great.


9″ dark chocolate cake dusted with pure cocoa powder

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