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Ingredients :


  • 115 gr. unsalted butter

  • 170 gr. high quality semi-sweet chocolate

  • 135 gr. Sugar

  • 2 teaspoons espresso powder

  • 1 and ½ teaspoon vanilla extract

  • 4 large eggs

  • 28gr. Cocoa powder

  • ⅛ teaspoon salt

  • ½ teaspoon baking powder



How to prepare it: 


Preheat the oven to 180°C. Grease a round cake pan, line with a parchment paper round and then grease the parchment paper. 

Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate and melt on a Bain Marie. Let cool for 2-3 minutes. Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy, like brownie batter. Whisk in the cocoa powder, salt, and baking powder. Pour and spread batter into the prepared cake pan.


Prepare the steamy oven: Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water about 2 inches up the sides of the pan. Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.


Bake for 30 minutes until the edges are set. Insert a toothpick in the center of the cake and it will be done when it comes out clean. 

Remove from the oven, place the cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. The cake will be a little crumbly on the edges. Cool completely. You can reserve it in the refrigerator for 1-2 hours.

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