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1
Break the eggs into a bowl and whip up with a hand mixer until it becomes thick.
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2
Whip until you can draw lines with it.
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3
Break the chocolate into pieces and put it into a heat proof bowl.
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4
Line the cake pan with parchment paper.
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5
Add milk to the chocolate and heat up for 1 minute, while checking it, in a 500W microwave to melt.
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6
If you heat it up too much, it will get hard, so be careful.
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7
Right after melting, stir with a whisk and make it smooth.
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8
Add a little bit (about a ladleful) of step 1 to the chocolate from step 4 and mix.
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9
When it is mixed smoothly, add step 1 in two portions and mix.
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10
Further mix with a hand mixer until the mixture becomes thick.
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11
Then pour the dough into the cake pan.
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12
Bake in a 180C oven without preheating for 25 minutes.
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13
When the cake is ready, keep it in the oven for about 10 minutes in the residual heat.
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14
It is ready.
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15
It sill shrink when it is cool but it will not be completely flat.
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16
If you like, sprinkle some powdered sugar on it using a tea strainer.
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17
You can also bake it in a cupcake cup.
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18
Bake it in tall muffin cups and squeeze some whipped cream on top and have it for Valentine's Day.
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19
If you are using muffin cups, it will be for 6 to 8 pieces.
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20
Pour the dough in the cups until about half to 80 percent high.
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21
It doesn't shrink like when you bake it in a cake pan.
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22
I squeezed some cream inside and topped some on top.
