Chocolate Seduction Failure
Indulge in the unapologetic decadence of "Chocolate Seduction Failure," a sinful dessert that’s luxuriously rich, irresistibly gooey, and delightfully imperfect in all the right ways. Crafted with velvety dark chocolate (70% cocoa or higher), a touch of pure vanilla, and a dash of sea salt for contrast, this cake is designed to seduce your taste buds with its molten-like center and fudgy texture. With just 15 minutes of prep and a short bake time, this show-stopping dessert strikes the perfect balance between elegant simplicity and dramatic flair. Whether dusted with cocoa powder or complemented by a scoop of vanilla ice cream, this indulgent treat is sure to become your go-to recipe for those moments when only chocolate will do. Best served warm, when its center is at its most tantalizingly soft. Perfect for chocolate lovers seeking a beautifully flawed creation!
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Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 100 grams unsalted butter
- 150 grams granulated sugar
- 3 pieces large eggs
- 50 grams all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 pinch pinch of salt
- 2 tablespoons cocoa powder (for dusting)
- 1 teaspoon optional sea salt flakes
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
Step 2
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
Step 3
In a separate mixing bowl, whisk the granulated sugar and eggs together until pale and fluffy, about 2-3 minutes.
Step 4
Slowly pour the slightly cooled chocolate mixture into the egg mixture, folding gently to combine. Do not overmix at this stage.
Step 5
Sift in the flour and add the pinch of salt. Gently fold until just combined.
Step 6
Add the vanilla extract and fold one more time to incorporate.
Step 7
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 18-20 minutes. The top should be set, but the center should still have a slight jiggle when you gently shake the pan.
Step 9
Remove from the oven and let it cool in the tin for 10 minutes before carefully transferring it to a wire rack.
Step 10
Dust the cooled cake with cocoa powder and, if desired, sprinkle with sea salt flakes for a luxurious finish.
Step 11
Slice into small wedges and serve warm or at room temperature, possibly with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
| Serving size | (674.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2936.3 |
| Total Fat 187.9g | 0% |
| Saturated Fat 104.5g | 0% |
| Cholesterol 779.4mg | 0% |
| Sodium 2343.8mg | 0% |
| Total Carbohydrate 292.5g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 198.4g | |
| Protein 42.5g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 276.2mg | 0% |
| Iron 30.6mg | 0% |
| Potassium 1942.0mg | 0% |
Source of Calories