Homemade Belgian Chocolate Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Begin by breaking your chocolate into small pieces no bigger than 1 inch.

Melt the chocolate in a double boiler by bringing a pot of water to a simmer and placing a bowl over the top with the chocolate.

Add the cubed butter into the bowl and stir continuously while the chocolate and butter melt.

Once the mixture is melted and smooth, remove it from the heat and transfer it to a larger bowl.

Add 1/3 cup of sugar to the chocolate mixture and whisk to combine.

Next, add the egg yolks, flour, and vanilla extract, and mix it all together.

Add a pinch of salt to the mixture.

In a separate bowl, whip the egg whites until they are a little foamy, then add the remaining sugar.

Continue to whip the egg whites until they are a bit fluffier with soft peaks but not too firm.

Carefully fold about 1/3 of the whipped egg whites into the chocolate mixture, then fold in the remaining egg whites until just combined.

Pour the batter into a cake pan that you have prepared by buttering and dusting with cocoa powder.

Bake the cake at 350°F (180°C) for 20 to 25 minutes until the middle is cooked through.

To remove the cake, run a knife along the edge of the cake pan to loosen it, then remove it from the pan.

Serve the cake with powdered sugar and fresh berries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens