Is dark chocolate good for you?

Dark chocolate boosts memory, stimulates concentration, and sleep quality of sleep. It lows the risk of heart disease and stroke due to its flavonoids. It significantly decreases LDL (“bad”) cholesterol, increases HDL (“good”) cholesterol, and lowers total cholesterol. Finally, dark chocolate is an excellent source of powerful antioxidants and protects the skin from sun damage.

How to make a chocolate cake moist

To make a cake moist, here are a few simple tips to achieve this result. Replace water with milk or use real butter instead of margarine. Instead of plain yogurt, choose cottage cheese, Greek yogurt and add a tablespoon of crème fraîche. Or add 3 to 4 whole eggs instead of two. Extra yolks give the cake ultra-moistness: replace two whole eggs with three egg yolks. Or replace some butter with oil. Read more about how to make a cake moist .

How to unmold this chocolate cake

Since the moist chocolate cake is made with little flour, it is less compact after baking and, therefore, very fragile. A great way to get a chocolate cake out of the pan is to use buttered parchment paper with lift tabs. Butter the mold, place precut circle cake pan liners at the bottom (try to avoid wrinkles), and pour a cake batter.

French Chocolate Cake (5 Ingredients)

Name: French Chocolate Cake
Total time: 1 h
Yield: 8
Cuisine: French
Ingredients: 8.8 oz. (250 g) dark chocolate 70%; 1 cup + 1 1/2 tablespoons (250 g) softened unsalted butter; 1 cup (200 g) granulated sugar; 4 large eggs, room temperature; 1/2 cup + 1 tablespoons (70 g) all-purpose flour

French Chocolate Cake

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5 from 30 reviews

French chocolate cake, known as Suzy cake by Pierre Herme, is a rich and decadent, soft and fluffy, and super-moist 5 ingredient chocolate cake made in one hour.

Author: Irina Totterman
Total Time: 1 hour
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

8.8 oz. (250 g) dark chocolate 70%
1 cup + 1 1/2 tablespoons (250 g) softened unsalted butter
1 cup (200 g) granulated sugar
4 large eggs, room temperature
1/2 cup + 1 tablespoons (70 g) all-purpose flour

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Instructions

Heat oven to 355°F (180 degrees C. Butter a 9-inch/23 cm pie pan, cover the bottom with parchment paper, butter the paper, and set aside.
Melt the dark chocolate in a microwave or water bath, set aside, and let it cool. The chocolate should be slightly warm to the touch.
In a bowl, whisk butter and sugar with an electric mixer or a stand mixer until the mixture is creamy and the sugar is perfectly amalgamated. Add eggs (at room temperature) one by one, beating for about a minute each time. The mixture will become granular: it is all right.
Reduce the speed to a minimum, pour the cooled melted chocolate, and mix until incorporated. Keep the same low speed, add flour to the chocolate mixture, and mix until it disappears from the dough, but do not overmix!
Pour the batter into the pan, smooth the top with a rubber spatula, and bake in the preheated oven for about 25 to 30 minutes. It may happen that the top will become cracked, and the cake will not look cooked entirely in the center, which is all right. Check the readiness of the cake: when you insert a knife in the center of the cake, some stained dough and moist crumbs will appear on the surface of the blade.
Take the cake out of the oven and place it (still in the cake tin) on a wire rack and let it cool down. Once the cake has cooled at room temperature, refrigerate it for 1-2 hours to facilitate the removal of the cake.
Next, turn the cake over, remove the parchment paper, and place it on a plate. Let the cake come to room temperature before cutting and serving.

Notes

Use high-quality dark chocolate, 70% cacao.
To facilitate removing the cake, bake it in a 9-inch (23 cm) springform pan, a fluted tart pan, or a glass bottom springform pan. Or use your favorite pan and precut circle cake pan liners.
Serve the cake in a pan without chilling if preferred.
Cut the cake, wiping the knife off before each cut.

Nutrition

Serving Size: 1 slice
Calories: 559
Sugar: 27 g
Sodium: 215 mg
Fat: 41.8 g
Saturated Fat: 25.5 g
Carbohydrates: 44 g
Fiber: 8.9 g
Protein: 6.1 g
Cholesterol: 160 mg

Find it online: https://www.bakinglikeachef.com/suzy-chocolate-cake-by-pierre-herme/