Grandma's chocolate cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 56 g flour (approx. 2 heaped tbsp)
• 1 pinch of salt
• 120 g butter
• 120 g dark chocolate
• possibly fat and flour for the mold
• 80 g butter
• 160 g dark chocolate
• 3 peppermint leaves, fresh
• 1 handful of seasonal berries
• 1 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 33 minutes; Total time approx. 1 day 1 hour 13 minutes

chocolatey, quick, super delicious

First of all: The recipe is designed for a 20 cm diameter baking pan. Beat the eggs and sugar in a food processor for about 10 minutes until fluffy. When the mixture is fluffy, reduce the speed one or two times and slowly sift in the flour. Add a pinch of salt. While the machine is mixing, place the chocolate on top of the butter in a small non-stick pan and let it melt slowly over very low heat. Stir occasionally with a spoon. Add the butter-chocolate mixture to the batter made with the eggs, sugar, and flour and mix well. Line a baking pan with baking paper or grease and flour it. Then pour the batter into the baking pan. Bake the cake on the middle rack at 180 °C fan/convection oven for 33 minutes. After baking, let it cool in the pan for just a short time (about 2-3 minutes). Then remove from the pan and let it cool completely on a wire rack. Once completely cooled, wrap in cling film and let it rest in the refrigerator for a few hours or overnight. The next day, melt the chocolate for the icing over the butter. Spread it on the cooled cake and decorate with peppermint leaves and berries. Finally, dust with powdered sugar.