by: Max M Rasmussen

Chocolate trouble - chocolate confectionery - Melt In Your Mouth Cake

Chocolate trouble - Max M Rasmussen
This is an exceptionally good and rich chocolate cake. Actually it is a classic pound cake where the flour has been replaced with chocolate. But the lack of flour only makes it seem richer.


  • 200 g quality dark chocolate 70%
  • 200 g butter
  • 200 g sugar
  • 4 eggs
  • 1 tablespoon flour, potato flour or corn starch


Melt the butter in a saucepan over low heat.

Chop the chocolate so that it melts easier

Add the chopped chocolate to the butter.

Let it melt at as low a temperature as possible.

Put in the sugar and stir. You do not need to get rid of all the  the sugar grains.

Add the eggs and stir them in.

Add the starch/flour and stir it until there are no lumps left.

Pour into a 20 cm - 24 cm circular springform pan, that is greased or lined with baking paper at the bottom.

Bake for 25 minutes at 180°C (360°F), convection.

It only gets better if you leave it overnight before eating.


It is important to use a good quality chocolate, as it is the main ingredient that determines the quality of the cake.

If you add the zest of ½ orange into the batter it only gets better.

It is supposed to be a heavy and dense cake, so be careful not to whip in any air.