At the end of our 72 hours fasting we treated ourselves with a rich chocolate cake, after having a proper lunch of course. We, and I am sure many with us, have searched for the best chocolate cake. One with just the right softness, consistency and flavour. I don’t suggest that this is it, but it is one of the most simple and best that we have found.
As always, try using all organic ingredients for the best taste.
- 200 g butter
- 200 g dark chocolate (preferably 85%)
- 4 eggs
- 1/2 tsp vanilla powder
- 1/2 tsp salt
- (Some honey for sweetening, depending on the percentage of cacao in the chocolate and the amount of sugar you might want to add more or less honey to suit your taste).
Here are the easy steps:
- Put the oven on 200 °C.
- Melt the butter and chocolate in a sauce pan on the stove on low temperature.
- Whip the eggs, vanilla powder, salt and eventual honey as fluffy as possible. Use an electric mixer to ease the process.
- Add the melted butter and chocolate to the eggs and whisk until it is well mixed.
- Pour into a suitable ovenware and place in the middle of the oven for about 6-8 minutes depending on how soft you would like it. It should be very creamy, almost wet in the middle when you remove it from the oven.
- Let it cool down a bit before putting it in the fridge.
- Serve with chopped nuts or berries of your choice.
The cake straight out of the oven.
We had it with hawthorns, raspberries and blueberries. The blueberries and hawthorn adds just that extra acidity and bitterness to really fill out the taste palette fully. The cake tasted especially well since we had it on the afternoon after breaking our 72 hour fast. Together with a cup of french press coffee, the mentioned berries and some raw coconut flakes just made a perfect combination.
Good luck baking and enjoy!
/Cecilia & Magnus