We recently spent some time exploring Ghent, Belgium, and discovered that it’s a real foodie paradise!

We especially loved visiting all the Belgian chocolate shops in Ghent. There are tons of chocolate shops offering beautiful and delicious treats made of chocolate.

We bought a bunch of chocolate while we were there, and we’re going to use some of the Belgian chocolate bars we bought to make a Belgian Chocolate cake. Check out our video below to learn more!

Belgian Chocolate Cake Recipe

This cake is adapted from David Lebovitz’s French Chocolate Cake Recipe: https://www.davidlebovitz.com/french-chocolate-cake-recipe/

Ingredients:

– 12 ounces (340g) bittersweet or semisweet chocolate, coarsely chopped

– 5 ounces (140g) unsalted butter, cubed, plus additional butter for preparing the pan

– 2/3 cup (130g) sugar, divided

– 5 large eggs, separated, at room temperature

– 5 tablespoons (45g) all-purpose flour, or 4 tablespoons (30g) almond flour

– 1 teaspoon pure vanilla extract

– pinch of salt

– unsweetened cocoa powder, for preparing the pan

– powdered sugar, for topping

– berries, for topping

Method:

– Preheat the oven to  350 degrees Fahrenheit or 180 degrees celsius.

– Break the chocolate into small, pieces, no bigger than one inch each.  

– Prepare a double boiler by bringing a pot of water to a simmer, and placing the bowl with the chocolate over the top.  The bowl should sit just at the end of the water, so it can get the warmth from the simmering water but does not get too hot. 

– Add the 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, then add ⅓ cup or 65 grams of sugar and whisk it to combine.  

– Then add your egg yolks, flour and vanilla to the mixture and combine

– Finally, add a pinch of salt.

– Whip the egg whites until they get a little foamy, then add the remaining sugar to them.  Continue to whip until they are a bit fluffier with soft peaks, but not too firm. 

– Carefully fold about ⅓ of the egg whites into the chocolate mixture.

– Once that is combined, fold in the remaining egg whites until they are just combined.

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

– Bake the cake at 350 degrees Fahrenheit or 180 degrees celsius for 20-25 minutes, until the middle is cooked through.

– Remove the cake from the oven and let it cool before removing it from the pan.

– Serve the cake topped with some powdered sugar and berries, and enjoy!