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1
Preheat oven to 200 degrees Celcius.
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2
Melt the butter in a saucepot on the stove top. Let the melted butter cool to room temperature (I always put the pan in the sink with cold water), and once cool mix in the eggs and the vanilla essence. (Make sure the butter isn't too hot, you don't want the eggs to scramble!).
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3
Mix all the dry ingredients, and pour the buttery egg mixture into the dry stuff. Mix thoroughly. You're supposed to get a pretty thick but wet and gloopy batter.
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4
Butter a small cake dish, about 20 cm diameter, pour in the cake batter, and smooth out the surface with a spatula. Bake at 200 degrees Celcius for 35 minutes, the cake is supposed to be wet in the middle when you take it out of the oven. Allow it to cool down a bit before serving.
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5
Serving suggestion: Softened vanilla ice cream and a raspberry sauce made like this: thaw frozen raspberries, blend them to a smooth sauce in a mix master, pour through a cheese cloth or a fine sieve to remove the seeds, add powdered sugar to taste. I prefer it not overly sweet; the acidic and fruity raspberry flavour compliments the sweet and heavy chocolate flavour wonderfully.
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6
Extra note: I used salted dairy butter in this cake once, and I quite liked the salty-sweet contrast. I don't know how salty American salted butter is, so I recommend you taste and try it out for yourself when you've got time to experiment. The batter is delicious! But don't blame me if you get salmonella from the raw eggs if you end up eating the whole batter before baking it! We don't have salmonella in Norway where I live so I taste raw cookie dough all the time, but I don't want to be held accountable for eventual salmonella poisonings. The 35 minute baking time should eliminate any bacteria, even in the soft center part of the cake.
