Chocolate Cake

Name: Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 200 g of dark chocolate (lactose-free); 150 g of sugar; 100 g of flour; 100 g of margarine (vegan (lactose-free)); 4 eggs; 1 tsp of vanilla extract; 1 pinch of salt

5,01 review

This moist cake uses oil or margarine instead of butter. 🍫 It suits people who are lactose intolerant and keeps well under plastic wrap.

Total time: 45 min
Prep: 15 min
Cook: 30 min
Rest: 10 min
Difficulty: Easy
Per person: €0.88

By the CookinBreak team

Ingredients 7

servings

Estimated cost €7.00

Equipment

Saucepan
Mixing bowl
Whisk
Oven
Cake pan

Instructions

Tap a number to check off the step, and a time to start a timer.

In a saucepan, melt the dark chocolate and vegan margarine over low heat. Stir until smooth, then remove from the heat and let cool slightly.

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In a large bowl, beat the eggs with the sugar until the mixture turns pale. Then add the vanilla extract and mix.

Stir the melted chocolate-margarine mixture into the bowl with the eggs, mixing well.

Sift the flour and the pinch of salt over the mixture and stir until you have a smooth batter.

Pour the batter into the pan, greased with margarine and floured beforehand.

Bake in the oven preheated to 350 °F for about , or until a toothpick comes out clean.

Let the cake cool in the pan for , then unmold it and let it cool completely on a rack.

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Salmon en Croûte

50 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein4 g6%
Carbs29 g45%
Fat14 g49%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more indulgent chocolate cake, add walnut pieces or lactose-free dark chocolate chips to the batter before pouring it into the pan 🍫🌰. Serve with fresh berries for a touch of freshness 🍓.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2-3 months, in individual portions, wrapped in plastic wrap and then in a freezer bag.

Storage : How long does it keep?

Keeps 3-4 days max in an airtight container, at room temperature (18-20°C) or in a cool place.

Making ahead : Can you make it the day before?

Yes

Can be made entirely the day before. Flavors are more developed.

Reheating : How do you reheat it?

Microwave: 20-30 seconds per slice at medium power (600W). Oven: 5-10 min at 150°C for the whole cake.

Variations

Use butter and regular dark chocolate for a traditional version.
Add chopped hazelnuts or lactose-free chocolate chips.
Flavor the batter with orange zest.

Mistakes to avoid

Adding the chocolate to the eggs while still hot: they may cook. Let it cool slightly.
Overbaking the cake: it turns dry. Check with a toothpick from 30 minutes.
Unmolding right away: the cake breaks. Let it cool 10 minutes in the pan.

Frequently asked questions

How do I replace the butter in a chocolate cake?

With vegan margarine, as here, or with neutral oil. The margarine melts with the chocolate and gives a moist, lactose-free cake. Choose a good-quality margarine with a neutral taste that doesn't mask the chocolate.

How can I tell if the cake is done?

After about 30 minutes at 180 °C, insert a toothpick in the center: it should come out clean. Then let it cool 10 minutes in the pan, and unmold onto a rack to cool completely.

Where can I find lactose-free dark chocolate?

In the baking or organic aisle of supermarkets: many dark chocolates contain only cocoa and sugar. Always check the label, as some may contain traces of milk, and choose the one that suits you.

Which pan should I use for this cake?

A round or square pan of about 20 cm, greased (with margarine) and floured, works for 8 servings. If your pan is larger, the cake will be flatter and bake faster: keep an eye on it from 25 minutes.