- 125 grams 70% bittersweet chocolate
- 100 grams Unsalted butter cut into cubes
- 100 grams sugar
- 35 grams All-purpose flour
- 2 Eggs
- a pinch of Salt
Prepare the TinButter and flour the cake tin well, then invert and tap out the excess flour. Melt Chocolate & ButterRoughly chop the chocolate. Place it along with butter in a heat-safe bowl. Set this bowl over a saucepan of gently simmering water (double boiler method). Stir until melted and smooth. Remove from heat. Add SugarStir the granulated sugar into the warm chocolate-butter mix until well combined. Add EggsLightly whisk the eggs in a separate bowl. Add them to the chocolate mixture in two batches, mixing gently until the batter is glossy and smooth. Add Dry IngredientsSift in the flour and a pinch of salt. Fold gently until just combined. Do not overmix. BakePour the batter into the prepared tin, smooth the top, and bake in a preheated oven at 180°C (350°F) for 22–25 minutes. The center should be just set but soft. Cool & DecorateLet the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve as it-is, or dust with icing sugar, pour ganache, or top with whipped cream and fruits.
