A butterless cake? People imagine something dry, almost punitive—the kind of dessert you swallow only because you have to. It’s exactly the opposite. Remove the butter from a chocolate cake, and you don’t take anything away: you finally reveal the chocolate.
Ingredients :
- Dark chocolate (100 g) — This is the main ingredient, not a detail. Choose a chocolate between 60 and 70% cocoa—below that, it’s too sweet and the taste gets lost; above that, it becomes austere. Standard baking bars work perfectly. No need to hunt for a premium ‘grand cru’.
- Eggs (3) — They do the work of the butter: they bind, they aerate, they provide structure. Take them out of the fridge 20 minutes before. A cold egg in melted hot chocolate will seize everything in two seconds and is a nightmare to fix.
- Milk (100 ml) — Its role is to soften the batter and help the chocolate integrate uniformly. Plant-based milk works just as well—oat milk in particular, which adds a slight extra roundness without changing the taste.
- Sugar (100 g) — This is moderate for a chocolate cake. The result isn’t very sweet, which allows the cocoa to shine. If you like sweeter desserts, go up to 120 g—beyond that, it crushes everything else.
