5 Ingredient French Chocolate Cake Saved After Burning. An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients. I've mentioned them before, but we have two families that It was a perfect chocolate bundt cake that looked so rich and fudgy and moist I HAD to try it! Especially after listening to the kids rave about how. So much easier than you'd think! It's also the perfect gluten free dessert for celiacs!

Looking for the perfect gluten free dessert? Try this amazing Flourless Chocolate Cake. With a fudgy chocolate centre and a crisp meringue-like crust. You can have 5 Ingredient French Chocolate Cake Saved After Burning using 5 ingredients and 14 steps. Here is how you achieve that.

Ingredients of 5 Ingredient French Chocolate Cake Saved After Burning

It's 4 of Big Eggs(I used medium to big).
You need 200 g of 82% Unsalted Butter.
You need 200 g of Sugar(brown sugar might make it taste less sweet).
Prepare 1 tbsp of Wheat Flour (I used plain flour, since I didn't have anything else in hand).
Prepare 200 g of Dark Chocolate.

My mum melted cheese in it for cheese on toast, melted chocolate, heated up my baked beans dinner, defrosted cakes and even used it to heat up. Rich and decadent, soft and fluffy, the cake is ready in one hour! · You will love this French strawberry cake Fraisier generously garnished with fresh berries and mousseline cream. It's so pretty; it's an assured. Are you tired of complicated recipes with ingredients that you'll Slow Cooker Bread Pudding -Chocolate Peanut Butter Bars -Lemon Bars -Cake Balls -Slow Cooker Cherry Dump Cake -Oreo.

5 Ingredient French Chocolate Cake Saved After Burning step by step

Break the chocolate into smaller pieces..
Mix the chocolate with butter by melting them, either in a water bath or in a microwave, mixing every now and then..
(I couldn't do either since I don't have a bowl to fit properly onto a pot, either too small or too big. So I mixed together directly in the pot, on a very low heat. Worked for me.).
After mixing the chocolate and butter, mix in the sugar. Let the mix cool..
(Eggs can be carefully beaten with a fork before adding.) One by one, add the eggs. Carefully mixing by hand, no mixer!.
Now sift the flour and then mix it to be creamy, even..
Preheat the oven to 200°C(392°F; 180°C or 356°F if fan assisted oven).
Butter the cake tin (recommended is 24cm or 9.5 inch, I used a 27cm one).
Add the cake mix into the cake tin, make sure it's distributed evenly..
Bake the cake for 25min(if fan assisted, then roughly 22min).Check the cake the closer it gets to 20min. The cake is ready when it's cooked on the top, but is still soft in the middle. Don't burn it, like I did..
Then let the cake cool..
Once cooled it's ready to eat. I let it cool overnight for the best flavour and the next day I added some icing to do some damage control. We enjoyed it with some vanilla ice cream and berries..
It came out tasting amazingly soft and delicious, even if you burn it, don't throw it in the bin. Make sure to taste it first..
Ready to Enjoy. Bon Appétit..

This was the first nearly flourless chocolate cake to appear in The Times, more than a decade before most ingredients or the technique as a basis to come up with something shiny and new. This cake seems to have originated in France. McCall's magazine published a version almost exactly like. It also saved the extra time and the extra bowl required to whip the whites. Best of all, the flavor of the tortes improves.