Recipe by: Tania Nicaise

Source: Friend’s recipe

Serves: 6 – 8

This very rich cake is better if consumed hours later or the day after. It can be kept in the fridge for up to 3 days. Let it at room temperature before serving it.

european chocolate cake


  • 200 g chocolate (70% cacao)
  • 200 g unsalted butter, cubed
  • 250 g caster sugar
  • 5 medium eggs (60 g each)
  • 1 big Tbsp all-purpose flour
  • 1 cake tin / silicone form, 20 cm diameter
  • Cacao powder to decorate (optional)

european chocolate cake 2


Preheat oven at 190C (375 F)

  • Melt the chocolate and butter on a bain-marie (double boiler), or microwave.
  • Meanwhile, if you don’t use a silicone form, grease the base and sides of a cake tin with butter and dust with flour.
  • Once the chocolate / butter mixture is just melted, add the sugar and let cool the batter.

european chocolate cake 3

  • Add the eggs, one by one, and mix well with a whisk between additions.
  • Add the flour and mix again.
  • Scrape into the cake tin, level the surface and put in the oven.
  • Decrease the oven temp to 170 C (340 F) and bake for 22-25 min (depends on oven).
  • The cake must be still slightly “shaking” in the middle.
  • Let it cool in the tin / silicon on the wire rack for 20min, then carefully flip onto a plate.