Chocolate cake with a creamy center

Ingredients for 1 servings:

• 3 eggs
• 100 g butter
• 200 g dark chocolate (70 percent cocoa content)
• 125 g sugar
• 2 pinches of salt
• 3 tbsp Cointreau, Grand Marnier or rum
• 50 g flour
• Fat and a little flour for the baking pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

very moist chocolate cake in brownie style

Separate the eggs and beat the egg whites until stiff. Break the chocolate into small pieces. Melt the butter and dissolve the chocolate in it. Beat the egg yolks with sugar and salt until fluffy. Stir in the butter-chocolate mixture. Add the liqueur and flour, and finally gently fold in the stiffly beaten egg whites. Pour the batter into a buttered and thinly floured 30 cm loaf pan and bake in a preheated oven at 180°C. After about 35 minutes, test with a wooden skewer. If the batter no longer sticks, it is done. If not, add another 5 minutes of baking time. Let the cake cool in the pan for 10 minutes and then cool completely on a wire rack. This cake is very easy to prepare in advance because, wrapped in aluminum foil, it will have a really nice firm texture the next day and tastes even better than freshly baked. Serve with vanilla cream. Pieces of the cake also fit well as a small building block in a delicious dessert trilogy.