• Cooking Time: 25
  • Servings: 12
  • Preparation Time: 5


This is the ultimate chocoholics' dream cake:) My aunt once gave me this recipe as "healing medicine" after a heartbreak. It's been a hit in my home ever since, heartbreak or not;) It works well for the holidays (Thanksgiving, Valentine's days, etc...) and freezes well. I've even adapted the recipe to be gluten-free for my neighbor by substituting the flour with rice or corn flour. Hope you enjoy:)


  • -200g dark chocolate (70% cocoa)
  • -200g butter
  • -250g sugar
  • -5 eggs
  • -1 tbs flour


  • Preheat the oven to 190 degrees celsius.
  • Prepare a pie dish by lining the bottom and sides with Reynolds® Parchment Paper.
  • Break the chocolate into pieces and melt in the microwave with the butter (about 1 min on full strength or until melted).
  • Stir the sugar into the butter/chocolate mixture.
  • Let it cool for a bit.
  • Add the eggs, one at a time and stir well.
  • Finally stir in the tablespoon of flour.
  • The batter should be smooth and shiny.
  • Pour into pie dish and bake for 25 minutes, the cake should still "wiggle" a little.
  • Serve at room temperature with a dollop og creme fraiche or french vanilla ice cream.

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