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The fastest chocolate cake in the world

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Ingredients for 1 servings:

  • 250 g butter, soft
  • 250 g sugar
  • 3 eggs
  • 150 g almonds, ground
  • 50 g flour
  • 80 g cocoa
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 55 minutes

a simple recipe with addictive potential, with little flour, from a springform pan

Beat the softened butter and sugar in a stand mixer with the whisk attachment for 15 minutes until very creamy and thick. Then add the eggs, one at a time, and mix in. Combine the almonds, flour, and cocoa. Carefully stir the mixture into the butter and egg mixture. Pour the batter into a greased springform pan and bake in a preheated oven at 175°C (top/bottom heat, fan-assisted oven not recommended) on the lowest rack for 30-35 minutes. Remove the cake from the oven and let it cool in the pan. This cake is delicious with whipped cream!

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Written by John Myers

Professional Chef with 29 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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