Small Chocolate Cake

5 from 4 votes
Prep Time 45 minutes
Cook Time 15 minutes
Rest Time 2 hours
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 372 kcal


  • 300 g Dark chocolate (60%)
  • 90 g Butter
  • 3 tbsp Sugar
  • 3 piece Eggs size M
  • 500 g Cream
  • 4 leaf Gelatin


  • The picture of this cake looked delicious in a magazine. So I once dared to try the recipe, even though the preparation was not described very clearly. You can see from the pictures that the cake is a success, and it was also very, very tasty.
  • Preheat the oven to 175 degrees top / bottom heat. Line a 20 cm diameter springform pan with parchment paper.
  • Break 90 grams of chocolate into pieces. Melt in a double boiler with all the sugar and butter.
  • Gradually stir in the eggs one by one into the melted chocolate.
  • Pour the mixture into the springform pan and smooth it out. Bake the base for about 10-15 minutes on the middle rack. After baking, let the base cool in the pan.
  • Break 120 grams of chocolate into pieces for the chocolate filling.
  • Put 7,450 grams of cream in a saucepan, bring to the boil and let the chocolate melt while stirring. Remove the pot from the oven.
  • Soak the gelatine in cold water and dissolve it in the chocolate cream. Let the mixture cool down a little and then pour it on the bottom. Cover the cake and cool it until the chocolate cream has set.
  • For ganache, break 90 grams of chocolate into pieces and melt in a warm water bath. Stir approx. 50 grams of cream into the chocolate until the mixture is spreadable. Brush the cake with the ganache and cover in the fridge overnight.


Serving: 100gCalories: 372kcalCarbohydrates: 13gProtein: 6.5gFat: 33.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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