Sweet • Sour • Savory

Food blog on scandinavian style food done right.

The Chocolate Cake

Cake, DessertsTove Balle-PedersenComment
The Chocolate Cake with black currant sorbet.

The Chocolate Cake with black currant sorbet.

It's no secret that I'm married to a chocaholic. He will eat and love anything chocolate, and he will be very disappointed if you talk about chocolate notes in a whiskey, but all he feels is the burning alcohol.

Normally I'm not into cakes and desserts that are overly chocolaty, but this cake, has the right amount of chocolate to my taste. The texture is dense, with a slightly crispy crust. The small amount of flour makes it a little truffle like. The chocolate cake is perfect dessert cake, served with fresh fruit or fruit sorbets.

Serves 8-10.


  • 175 g dark chocolate, I used Valrhona
  • 175 g butter, salted
  • 175 g sugar
  • ½ teaspoon vanilla paste
  • ½ teaspoon strong coffee
  • 4 eggs
  • 1½ tablespoons all-purpose flour


Preheat the oven to 355℉ (180℃). Grease a (8-inch by 8 inch / 20 cm x 20 cm) baking pan, and place a piece of parchment paper in the bottom, set aside. 

Melt butter and chocolate over low low heat (or in the microwave oven), until just melted. Stir in sugar, vanilla and coffee.  

Separate the egg yolks from the whites. Whip the whites until stiff peaks, set aside.

Mix the yolks with the flour, and mix it in the chocolate mixture.

Gently fold the egg whites in the chocolate mixture. Pour the batter into the prepared pan, and bake it for about 45 minutes. 

Let the cake cool completely before removing it from the pan. The cake will deflate somewhat.

Serve the cake with sorbet or fresh fruit.