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1
Preheat oven to 190 C and grease an 8- or 9-inch round pan. Set aside.
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2
Melt the 85 grams of chocolate in a saucepan over low heat, then set aside to cool.
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3
Into a large bowl, sift in flour and cocoa and then stir together.
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4
In another bowl, beat butter, both sugars and salt together. (I used a handheld beater, but I would have used a stand mixer if I could afford one. Do not do the next few steps by hand, use a mixer.) The mixture will be crumbly.
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5
Beat in the eggs on at a time until the mixture is smooth. It will be very, very runny.
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6
Finally, add in vanilla and sour cream, and beat until smooth. It is important to make sure the sour cream is mixed in thoroughly and there are no lumps.
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7
Add the chocolate, which should have cooled by now, and beat until the mixture is dark brown.
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8
Finally add the dry ingredients. Mix together until just smooth. The mixture will be very thick, and be careful not to overmix.
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9
Using a spoon or spatula, not the mixer, stir in the chocolate chips. Spread batter into the prepared pan.
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10
Bake in the oven for 20 minutes. The surface will puff slightly and be a light brown. Let cool in pan for a while, then remove from pan. It is up to you to serve it hot, or let cool completely and refrigerate for a couple of hours before serving.
