Rich Chocolate Cake with Sea Salt
Rich Chocolate Cake with Sea Salt
This recipe is best described as a chocolate pound cake—it’s just as rich as it is delicate. The flaky salt sea brings out the flavor of the chocolate in a way that reminds me of salted caramel, my favorite combination of salty and sweet. Though you can make this dessert using a round cake pan, I prefer to use a loaf pan as an allusion to the pound cake. Feel free to make it up to a day in advance and reheat it just before serving.
Ingrediënten
Serves 6 to 8
- 115 grams butter softened, plus 2 teaspoons for greasing
- 50 grams all-purpose flour sifted, plus 2 tablespoons for sprinkling
- 100 grams dark chocolate at least 70 percent cacao
- 50 grams milk chocolate
- 2 eggs
- 55 grams sugar
- Kosher salt
- Flaky sea salt
- Softly whipped cream for serving optional
Instructies
- It helps to know: This recipe requires a scale and a 9 by 5-inch loaf pan.
- Preheat your oven to 325°F.
- Bring a large pot of water to a simmer over high heat.
- Grease the bottom and sides of a loaf pan with 2 teaspoons of the butter.
- Sprinkle 2 tablespoons of the flour into the pan, then shake and tilt the pan until it’s evenly coated in flour.
- Turn the pan upside down and tap it on the counter to remove any excess flour.
- Combine the chocolate and the remaining 115 grams butter in a large heatproof bowl set over the simmering water.
- Stir until the chocolate has melted and combined with the butter.
- In a large bowl, beat together the eggs and sugar until the mixture lightens in color.
- Add the remaining 50 grams flour and stir to combine.
- Add the melted chocolate mixture along with a pinch of kosher salt; mix until an even paste forms.
- Do your best not to overwork the batter or the cake will lose some of its density.
- Pour the batter into the prepared cake pan.
- Set the pan on a baking sheet (which acts as a barrier from the heat and avoids a mess in your oven if the batter spills over).
- Bake until the cake starts to pull away from the edges of the pan, and the top is browned and caramelized, about 25 minutes.
- Remove the cake from your oven and let it cool until it’s just slightly warm.
- Turn the cake out of the pan and cut it into thick slices.
- To serve, top each slice with a generous sprinkling of flaky sea salt and a dollop of whipped cream.
