Pierre Hermé shares 5-ingredient chocolate cake recipe

Pierre Hermé five-ingredient chocolate cake. (Instagram pic)

PARIS: French macaron maestro Pierre Hermé has shared the secrets to his “mi-cuit” or half-baked chocolate cake on Instagram.

The secret, it seems, is using high quality chocolate. His recipe calls for Guanaja chocolate from the French brand Valrhona, a premium chocolate manufacturer.

Otherwise, the recipe is a simple, five-ingredient chocolate cake that is pantry and quarantine-friendly – no exotic ingredients or fancy professional baking tool required.

If you don’t have gourmet chocolate in your cupboard, use what you have.

Pierre Hermé © Stephane de Bourgies.

Here’s the recipe:


  • 250 g of soft butter at room temperature
  • 180 g of sugar
  • 200 g eggs
  • 70 g sifted flour
  • 250 g melted chocolate


  • Mix the ingredients in the order of appearance and pour into a buttered and floured cake tin.
  • Bake in the oven at 180°C for 30 to 35 minutes and leave to cool.