Chocolate Cakes
10 servings
60 minutes
Chocolate pastries are a true embodiment of French pastry art. Their rich flavor, combining bitter cocoa notes and the sweetness of cane sugar, creates a magical feeling of refined harmony. The history of this delicacy traces back to ancient French bakeries where culinary masters sought to create the perfect balance between airy texture and rich chocolate aroma. They have a tender, slightly moist center and a crispy crust, making them an ideal complement to a cup of strong coffee or fragrant tea. Preparing these pastries is an art that requires patience and a love for chocolate. Chilled pastries cut into neat pieces become a true celebration of taste that brings moments of joy to everyone who tries them.
1
Preheat the oven to 180 degrees. Grease a 20x30 cm baking tray with butter and line it with parchment paper.
- Butter: 80 g
2
Melt the butter in a pot. Remove from heat and add cocoa, sugar, and eggs.
- Butter: 80 g
- Cocoa powder: 40 g
- Cane sugar: 145 g
- Chicken egg: 2 pieces
3
Sift the flour, baking powder, and a pinch of salt, then add to the butter mixture. Mix well and add the finely broken chocolate.
- Wheat flour: 60 g
- Baking powder: 0.5 teaspoon
- Dark chocolate: 100 g
4
Transfer the dough to the mold and bake for 30 minutes until done.
5
Leave in the mold for 10 minutes, then transfer to a plate and cool. Cut into pieces.