Bitter Chocolate Cake
12 servings
60 minutes
Chocolate cake with dark chocolate is a true delight for lovers of refined taste. Its roots go back to European baking traditions, where chocolate has long been a symbol of comfort and luxury. This dessert has a rich, harmonious flavor: the delicate dough with subtle almond notes is perfectly complemented by the deep bitterness of dark chocolate. The method of chaotic alternating light and chocolate dough creates a unique marbled pattern, making each piece one-of-a-kind. The cake pairs well with morning coffee or evening tea, and its airy texture leaves a pleasant aftertaste that makes you reach for another slice.
1
Take the eggs and butter out of the fridge 1.5 hours before cooking.
- Chicken egg: 4 pieces
- Butter: 240 g
2
Beat the eggs with sugar until they turn pale.
- Chicken egg: 4 pieces
- Icing sugar: 240 g
3
Add sifted flour, baking powder, and salt to the eggs and mix.
- Wheat flour: 240 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
4
Add butter and almond extract to the dough and mix.
- Butter: 240 g
- Almond extract: 2 teaspoons
5
Divide the dough into two equal parts, add melted chocolate to one and mix thoroughly.
- Dark chocolate: 50 g
6
Spoon chocolate batter and light batter into the prepared form alternately and chaotically. Bake at 160 degrees (with convection) until ready. Check readiness with a skewer, as it will take different times in different forms. In a regular loaf pan, the cooking time is about 45 minutes.
