100g dark chocolate (cut to small cubes)
100g butter (cut to small cubes)
2 eggs
50g caster sugar
20g self-raising flour
Icing sugar to decorate
Methods
1. Melt dark chocolate using either the microwave, a hot water bath or a double boiler.
2. Melt butter using either the microwave, a hot water bath or a double boiler.
3. Use an electric whisk to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
(The first time when i am doing, i have not own a electic mixer, therefore i use whisk manually with hand for about 30 minutes.)
4. Pour melted chocolate and butter into the egg and sugar mixture. Stir in the flour. Use a spatula to mix everything evenly.
5. Grease your mold with some melted butter (so that the cake will come off cleanly when it is baked). Fill the mold about 3/4 full with the chocolate mixture and bake in a preheated oven of 180°C for about 10 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle. (The first time i bake this, i overbake but the moist the chocolate cake real yummy too.)
6. When it is baked, remove mold from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
7. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.
