No lengthy intro for this post because (almost) no intro needed. The only thing I do want to say is that the recipe is from Cyril Lignac, another really famous French cook and pastry chef whom everyone loves to the moon and back. This cake can take any shape you may want to give it, it’s fast, simple and super flexible, you may even get away with measuring in cups – joke –

So, happy bakes!

The cake batter

Preheat the oven to 302F (150C). Grease and flour an 8inches (20cm) silicon cake mould, here I chose a 20cm square cake ring. Soften 250g of mascarpone (warm it up slightly in the microwave if needed). Melt 200g of dark chocolate and mix the two together.

Add the eggs one by one whisking each time. Your eggs should be at room temperature. If they are cold (especially if you just took them out of the fridge) they will make the chocolate harden and the batter will become hard and grainy. If this happens, simply warm up the batter over a bain-marie or in the microwave in 10 to 15 seconds increments.

Add 75 of powdered sugar and mix.

Add 40g of flour (sifted) and mix.

Pour the cake batter into the prepare mould.

And using an offset spatula, spread it out in an even layer.

Bake 25 minutes. The cake is done when the edges are completely set but the center remains slightly wet. Let it cool and reserve in the fridge.

Prepare the chocolate glaze: in the microwave, melt 100g of chocolate and 50g of butter. Let the mixture cool down slightly until it is of a thicken consistency (too runny will make the next step messy: more glaze on the counter than on the cake). If using a cake mould, unmould the cake. Pour the glaze all over and using an offset spatula spread it out.

Decorate the cake as you wish, the kids love it with sprinkles on top but in the original recipe it says to use a serrated knife and draw waves in the glaze. Let your creative side speak out!

Cut out squares and store left overs in the fridge (if they are any…).

Gnom gnom gnom…