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1
Chop the chocolate finely.
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2
Put the butter in a heatproof dish and microwave to melt.
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3
Add the chopped chocolate to the dish and stir well.
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4
Microwave to melt the chocolate.
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5
Do not overheat and stir in 30 second increments until smooth.
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6
Transfer the mixture to a bowl.
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7
Put the cream into the same heatproof dish and microwave to about body temperature.
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8
You don't need to wash a lot of dishes.
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9
Preheat the oven to 160C
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10
Add sugar to the chocolate mixture and stir well.
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11
Add the beaten eggs little by little and stir constantly with a balloon whisk.
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12
Add the warmed cream and stir well.
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13
Add brandy or rum if you like.
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14
Mix the flour and cocoa powder and sift into the bowl.
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15
Stir well with a balloon whisk.
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16
Pour the batter into a cake tin lined with baking paper and bake at 160C for about 30 minutes.
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17
After baking, drop the tin on a hard surface.
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18
If you don't have a flat surface, evenly press down on the surface of the cake gently.
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19
Just after baking, the cake is very soft, so do not try to remove the cake from the tin.
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20
After it has cooled down and chilled in the fridge, remove it.
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21
After it has chilled, slice the cake.
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22
If you let the cake rest overnight, it will be richer.
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23
Decorate your cake with icing sugar.
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24
How to decorate: Cut out your favorite shapes in paper to make stencils with a hole puncher.
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25
Sprinkle powdered sugar to decorate You can draw letters or illustrations with a chocolate pen.
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26
You can slice the cake into sticks.
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27
You also can cut out with a heart-shaped cutter or other shapes.
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28
I used this baking chocolate sold in the supermarket.
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29
1 packet is 150 g, so you'll have the exact amount you need.
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30
Of course, you can use normal chocolate bars.
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31
You can use paper cups.
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32
This cake was baked in a poundcake tin You can make 2 with these ingredients!
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33
You can make one if you halve the quantity.
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34
It will be gooey and moist.
