This rich and moist chocolate cake will satisfy anyone with a chocolate craving and a serious sweet tooth. perfect to serve with a dollop of whipped cream for dessert. If this was on the menu I would head straight for this and skip the main course.
|Butter, Unsalted||75 gms|
|Light brown sugar||100 gms|
|Plain Flour||30 gms|
|Icing sugar||To dust|
|Cocoa Powder||To dust|
Preheat oven 180 c. Grease and line a 9-inch springform tin.
Break up the chocolate and put it in a heatproof bowl with butter. Put it over a pot of boiling water and make sure water isn’t touching the bowl. Let it melt and stir to make sure it’s smooth and then keep it aside.
Beat eggs till pale and frothy and add in the sugar and continue to beat till it has doubled or has increased in volume. Pour the melted chocolate and fold it in. Then sieve the flour and fold in carefully till just combined.
Pour the mixture into the prepared pan and spread it evenly. Bake for 15-20 mins depending on your oven. It should feel firm to touch.
Let it cool before taking it out of the tin. Dust with powdered sugar and cocoa powder before serving. Store in the refrigerator If not using it all up the same day. Which is pretty rare in my house.
Serve with soft whipped cream or icecream or just take a spoon and dig in whatever works for you. It’s chocolate.