This is one of my favorites. Easy to prepare and extremely tasty, I love to have this in the morning with a large mug of white chocolate mocha.

I like to always have this cake on hand; I will bake it, cut it into small portions and freeze them. When I feel a craving which is almost always, , I thaw a piece in the refrigerator and then enjoy!

Ingredients

250g bittersweet chocolate
250g unsalted butter, room temperature
200g sugar
4 eggs, room temperature
60g all-purpose flour
1 tbsp cocoa

Preheat oven to 350F (180C). Butter a 24cm round cake pan. Dust pan with cocoa.

Melt chocolate and butter. Set aside to cool.

Add the sugar to the eggs. Beat thoroughly, until the color is pale yellow.

Slowly mix in cooled chocolate. Fold in the flour.

Pour batter into pan and smooth. Bake for 25-30 minutes; cake is done when a steak knife inserted into the center comes out slightly streaked. Cool on wire rack. When cake has cooled place in refrigerator for one hour. Turn cake out onto platter.

Notes:

I serve this “as is”, no frosting or icing.
I like using 60-64% for this. If making for children, I recommend that you substitute semi-sweet.

So tell me, do you like it?

Tags: bittersweet, brownie cake, cake, semi-sweet