01
Prepare the oven and the tin
Preheat a conventional oven to 170 °C. Butter and flour a 16–18 cm round tin, or line it with baking paper.
Tip: Line at least the base with baking paper so the cake comes out more easily.
SOFIDRINKINI
Tortine
Black chocolate cake 🍫
Prep15 min
Baking25–30 min
Temperature170 °C
Tin16–18 cm
Method
02
Melt the chocolate with the butter
Melt 200 g of dark chocolate with 80 g of butter over a bain-marie or in the microwave in short bursts. Stir until smooth and glossy.
Tip: If you use the microwave, stir every 20–30 seconds so the chocolate does not burn.
03
Let it cool slightly
Let the chocolate and butter mixture cool for a few minutes before adding it to the eggs.
Tip: The mixture should stay runny, but must not be piping hot.
04
Whisk the eggs with the sugar
Put the 2 eggs and the sugar in a bowl. Whisk briefly, just until the mixture looks slightly paler.
Tip: The eggs should not become very fluffy and foamy: just mix them well with the sugar.
05
Add the melted chocolate
Gradually pour the slightly cooled chocolate and butter mixture into the eggs, stirring all the time until smooth.
Tip: Add the chocolate a little at a time to avoid a sudden change in temperature.
06
Sift the dry ingredients
Sift the flour, cocoa, vegetable charcoal and baking powder together. Add a pinch of salt too, if you like.
Tip: Charcoal is very light and can fly everywhere: mix it with the cocoa first, then sift everything together.
07
Finish the batter
Fold the dry ingredients into the egg and chocolate mixture. Stir gently with a spatula only until no streaks of flour are left.
Tip: Do not overmix the batter, or the cake may be less soft.
08
Pour into the tin
Pour the batter into the prepared tin and spread it out evenly, gently levelling the top.
Tip: Tap the tin lightly on the counter to get rid of any big air bubbles.
09
Bake the cake
Bake in a conventional oven preheated to 170 °C for about 25–30 minutes.
Tip: Start checking after 25 minutes, especially if you use an 18 cm tin.
10
Check the centre
Insert a skewer into the centre of the cake: it should come out with a few moist crumbs but no liquid batter. That way the centre stays slightly fudgy.
Tip: Do not wait for the skewer to come out completely dry, or the cake will keep baking and lose its fudgy texture.
11
Let it cool
Take the cake out of the oven and let it rest in the tin for about 15 minutes. Turn it out gently and move it to a wire rack until completely cool.
Tip: Wait until the cake is completely cold before adding the glaze.
12
Make the glaze
Melt 100 g of dark chocolate with 35 g of butter over a bain-marie or in the microwave in short bursts. Stir until you have a smooth, glossy glaze.
Tip: Let it cool for a few minutes: it should be runny, but not too hot.
13
Glaze the cake
Pour the glaze over the completely cooled cake and spread it over the top with a spatula, letting it drip slightly down the sides if you like.
Tip: Let the glaze rest until it is soft but set.
Sofi’s tips
Small details, great result.
01 Use 70% dark chocolate for an intense flavour.
02 The vegetable charcoal must be clearly labelled as food grade.
03 Mix the charcoal with the cocoa first, so it spreads evenly and does not fly everywhere.
04 Do not overwhip the eggs and do not overmix the batter.
05 For a slightly fudgy centre, the skewer should come out with a few moist crumbs.
06 Only add the glaze once the cake is completely cold.