Valrhona Chocolate Cake
Indulge in the ultimate decadence with this Valrhona Chocolate Cake, a luxurious dessert crafted for true chocolate lovers. Made with rich Valrhona dark chocolate and a touch of Valrhona cocoa powder, this cake boasts an intense, bittersweet flavor and velvety texture that melts in your mouth. The batter combines molten chocolate and butter with whisked eggs and sugar for a light yet rich crumb, enhanced by a hint of vanilla and balanced with a touch of salt. Perfectly baked to tender, fudgy perfection, this chocolate cake is easy to prepare in just under an hour and is ideal for any special occasion or everyday treat. Serve it simply with a dusting of cocoa or powdered sugar, or elevate it with a dollop of whipped cream or a scoop of ice cream for an indulgent finish. Perfect keywords: Valrhona chocolate cake, rich dessert, fudgy chocolate cake, chocolate lover’s cake, luxury chocolate recipes.
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Recipe Information
Ingredients
- 200 grams Valrhona dark chocolate (minimum 70% cocoa solids)
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 100 grams All-purpose flour
- 25 grams Cocoa powder (preferably Valrhona)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Hot water
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Chop the Valrhona chocolate into small pieces and melt it with the butter in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and slightly thickened, about 2-3 minutes.
Slowly pour the melted chocolate mixture into the sugar and eggs, whisking continuously to combine.
Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
Stir in the vanilla extract and hot water to loosen the batter slightly, ensuring it is smooth and evenly mixed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before serving.
Optional: Dust the top of the cake with cocoa powder or powdered sugar, or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 201.9 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 294 mg | 23% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 1805 mg | 38% | |
*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.
