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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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
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.
In a separate mixing bowl, whisk the granulated sugar and eggs together until pale and fluffy, about 2-3 minutes.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, folding gently to combine. Do not overmix at this stage.
Sift in the flour and add the pinch of salt. Gently fold until just combined.
Add the vanilla extract and fold one more time to incorporate.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
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.
Remove from the oven and let it cool in the tin for 10 minutes before carefully transferring it to a wire rack.
Dust the cooled cake with cocoa powder and, if desired, sprinkle with sea salt flakes for a luxurious finish.
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
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 33.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
