This is how you make 250 grams of chocolate into almost triple its weight of awesomeness.
- Dark Compound Chocolate : 250 grams.
- Fresh Cream : 200 ml.
- Eggs : 3.
- Sugar : 30 grams.
- All Purpose Flour : 120 grams.
- Baking Powder : 1 tsp.
- Salt : A pinch.
Prepare the baking pan by rubbing in some butter and spreading some flour. This will make removing the cake much easier after its baked.
Combine the flour, salt and baking powder. Use a whisk to mix them.
Melt the chocolate. Easiest way is to do it in a microwave by giving it 30 second blasts. Mix in the cream till you cannot tell them apart. It will be like a very wet ganache.
Whip the eggs and sugar. It will be a lot easier to use a hand mixer. When its ribboning, add half the flour and whisk it in.
Then add all the chocolate cream mixture into it.
When incorporated well, add the remaining flour. Don’t overmix after the last part of the flour is added. We are not baking a bread so don’t really want to develop a lot of gluten.
Bake in a preheated oven at 160C for around 30 minutes. A knife inserted will come out covered in chocolate so this test is useless.
Let it cool for at least 10 minutes before removing from the pan. There is a lot of chocolate in the cake and it will need time to set.