Hell's Temptation

Ingredients for 1 servings:

• 175 g dark chocolate
• 250 g butter
• 4 eggs
• 100 g brown sugar
• 75 g sugar
• 1 tsp vanilla flavor, liquid
• 250 g flour
• 100 g cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 350 g sour cream
• 250 g dark chocolate
• 50 g butter
• 200 ml cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

the devilish temptation for real chocolate junkies

Melt the chocolate in a double boiler. Meanwhile, grease a 26 cm springform pan and chill. Remove the chocolate from the double boiler and gradually stir in the butter. Set the mixture aside. Meanwhile, preheat the oven to 200°C (top/bottom heat). Mix the flour with the cocoa, baking powder, baking soda, and salt. Crack the eggs into the flour mixture, then add the brown sugar and sugar, and continue beating until the mixture becomes thick and creamy. Stir in the flavoring. Briefly stir in the chocolate butter. Then sift the flour mixture over the top and stir in the sour cream. Pour the batter into the prepared pan and bake in the preheated oven for about 35-40 minutes. Let it cool in the pan on a wire rack. Meanwhile, for the glaze, melt the chocolate in a double boiler, then gradually stir in the butter, then the cream, until you have an even, smooth, and beautifully glossy cream. If it’s too soft, chill for a few minutes. Once the cake has cooled (or is still slightly warm), carefully loosen it from the springform pan and place it on a serving platter. Cut it in half crosswise, fill it with some chocolate cream, reassemble, and spread the remaining cream all over, smoothing out any bumps with a spoon if necessary. It’s best to keep it refrigerated, but definitely enjoy it at room temperature! This cake is very chocolatey and not overly sweet—so if you prefer a sweeter chocolate cake, you’ll want to add a little more sugar. Dark chocolate lovers won’t need it, though.