I'm delighted to have you back in my kitchen for this irresistible treat! Following the popularity of my savory salmon and zucchini pie—thank you for the wonderful feedback—I'm shifting to sweets today. Savory is my specialty, but baking cakes is my true passion. After years of experimentation, I finally found the ideal chocolate cake recipe: simple, no-fuss (no meringue required), and consistently delicious.
I discovered this online gem and tested it thoroughly in my own kitchen. The result? A rich, moist cake that's perfect every time. While not revolutionary, it's an accessible starting point for home bakers of all levels. Whip it up, and I guarantee you'll be making it again.
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200g dark chocolate
150g butter
150g sugar
50g flour
4 eggs
1. Preheat the oven to 180°C (thermostat 6).
2. Break the chocolate into squares and melt it in a saucepan with the butter.
3. Transfer to a bowl, add sugar and flour, and mix well.
4. Incorporate the 4 eggs and whisk until smooth.
5. Bake for 30 minutes at 180°C, monitoring closely.
6. Cool slightly and dust with icing sugar if desired.
Pair with custard for extra indulgence!
