Moist chocolate cake

Ingredients for 1 servings:

• 100 g butter
• 100 g dark chocolate (70% cocoa content or more, NO couverture)
• 50 g sugar
• 25 g powdered sugar
• 3 small eggs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for small springform pan

Heat the chocolate and butter together in a double boiler until both ingredients are completely melted. Whisk the eggs, sugar, and powdered sugar until frothy and the sugar is completely dissolved. Now fold the chocolate mixture into the egg mixture. For this recipe, I always use a small springform pan (16 cm) lined with baking paper. If you like, you can also divide the batter into four small 250 ml jars to make it last longer. (Detailed instructions for preserving can be found in the “Canning and Preserving” forum or in the “Cakes in Jars” group.) Brush the sides of the springform pan or jars with fat (butter, margarine, or oil) and sprinkle with ground almonds. Alternatively, you can use breadcrumbs or flour. In my opinion, ground nuts look the most appetizing (and if you like, you can also add a little to the batter). Now pour the batter into the pan and preheat the oven to 180°C. During this time, the batter can settle a bit and any air bubbles will disappear. Bake the cake for about 20-25 minutes (use a pin to check!). Let the cake cool completely before removing it from the pan. It will be very moist and still taste great a day or two later! TIP: If you like, you can add small pieces of white chocolate to the batter. (It contrasts beautifully with the dark chocolate.)