Chocolate cake

When I first tried this chocolate cake, I was drawn to its simplicity. No sophisticated ingredients, just a few things that I usually have in the kitchen. I used a 24 cm tart pan and didn't change anything in the recipe, neither for the base nor for the chocolate cream. The part with the jam in the middle seemed interesting to me - I used peach jam, but it works with whatever you have on hand or even none at all. The base should be turned out while it's warm, and the same goes for the cream, to make it easy to spread.

Quick Info

Total time: approximately 3 hours and 45 minutes (includes cooling in the fridge)
Preparation time: 20 minutes
Baking time: 30 minutes
Servings: 8-10, depending on how large you cut them
Difficulty: easy to medium
Recipe type: dessert, chocolate cake, tart

Ingredients

For the base:
150 g sugar
60 g butter
100 g flour
100 g dark chocolate (with a high cocoa percentage)
3 eggs
1 teaspoon baking powder
a pinch of salt

For the cream:
200 g milk chocolate
100 ml cream (liquid for whipping)
40 g butter

For assembling:
2-3 tablespoons of peach jam (or any other preferred jam, optional)

Preparation method

1. Melt the dark chocolate together with the butter in a bain-marie. Stir just enough to melt completely, then set aside.

2. In a large bowl, put the eggs and sugar. Beat on high speed for at least 10 minutes, until the mixture doubles in volume and becomes light in color. Don’t reduce the time; it matters for the texture of the base.

3. Mix the flour with the baking powder and salt. Add it over the egg mixture, alternating with the melted chocolate and butter, using a spatula. First, add the chocolate with the butter, mix gently, then gradually incorporate the flour, spoon by spoon. Mix just enough to combine, no more.

4. Prepare the tart pan - grease it with butter and dust with flour. The pan used here had a 24 cm diameter, with a slightly recessed bottom, so the base forms a small hollow in the middle after baking.

5. Pour the mixture into the pan. Level it with the spatula, without insisting too much. Place in the preheated oven at 170°C and bake for 30 minutes. Do not open the oven before the minimum time.

6. Remove the base from the oven and turn it out while it’s warm onto a large plate or platter. The side that was down in the pan will be up now, with a small indentation in the middle - the place for jam and cream.

7. For the cream, melt the milk chocolate and butter in a bain-marie. When they are almost melted, add the cream and stir continuously until you get a glossy cream. Set aside to cool a bit, but use it while it’s still warm.

8. While the base is still warm, quickly spread the jam in the middle space. You can use any jam you like or skip this step if you don’t want to.

9. Pour the chocolate cream over the jam and level it gently with a spoon.

10. Let the cake cool in the fridge for at least 2-3 hours for the cream to set. It can be cut best after it has chilled.

Why I make the recipe often

The recipe is quick, doesn’t involve many dishes, and turns out consistently, regardless of the brand of chocolate or jam used. The base is dense but not dry. I like that it can be made with what I have on hand and can also be made without jam if I don’t have any. It slices easily, and the cream doesn’t run.

Tips and variations

Tips

Use quality chocolate, especially for the base.
If the base doesn’t turn out easily, leave the pan on the work surface for a minute; the steam helps with release.
The cream should be poured while it’s warm; otherwise, it won’t spread well.
Let the cake cool for at least 2 hours.

Substitutes

Dark chocolate can be replaced with plain dark chocolate if you don’t have anything else.
The butter in the cream can also be 82% fat or even margarine, but it won’t taste the same.
Liquid cream can also be replaced with whipping cream with 30% fat.

Variations

You can skip the jam or use any type of more tart jam (sour cherries, apricots, currants).
It can also be made as a simple cake without cream, just with a bit of powdered sugar on top.
For a more intense flavor, you can add a bit of coffee to the cream (1 teaspoon of strong espresso).
If you don’t have a tart pan, you can try a regular round pan, but the base won’t have a hollow for the cream.

Serving ideas

Chilled, straight from the fridge, cut into thick slices.
With fresh fruits on the side (raspberries, strawberries).
Alongside a bit of whipped cream or vanilla ice cream.

Frequently asked questions

Can I use only milk chocolate for the base?
I do not recommend it; it will be too sweet, and the texture will not be as stable. Ideally, it should be dark chocolate or at least 50% cocoa.

Can the cake be frozen?
Not really, because the base and cream change texture. It’s better to keep it in the fridge and consume it within 2-3 days.

Is the jam mandatory?
No, it works without it. If you don’t like it or don’t have it, there’s no problem.

Can I make it with gluten-free flour?
In theory, it can be done, but I haven’t tested it. It may be crumbly, so be careful when removing the base from the pan.

What do I do if the base sticks to the pan?
Make sure to grease and dust the pan well. If it still sticks, let it cool for a few minutes and run a knife along the edges.

Nutritional values

Approximately, per slice (from 10 servings): about 310-350 kcal
Carbohydrates: 34 g
Proteins: 4-5 g
Fats: 18-20 g

Values vary depending on the type of chocolate and the amount of jam used. They are not exact but provide a general idea for desserts of this type.

Storage and reheating

The cake is best stored in the fridge, covered, for up to 3 days. I do not recommend freezing or reheating – the cream and base do not have the same texture after thawing or heating. It is best served cold, straight from the fridge.

 Ingredients: For the base: 150 g sugar, 60 g butter, 100 g flour, 100 g dark chocolate, 3 eggs, 1 teaspoon baking powder, a pinch of salt. For the cream: 200 g milk chocolate, 100 ml cream, 40 g butter, 2-3 tablespoons peach jam.

 Tags:  chocolate cake chocolate tart