The truth is that I made this cake without much expectation; I was just bored and improvised something. There are no words to describe it, it was soft with intense flavor and the two days it lasted was still soft and moist.
Ingredients (22-24 cm/9 inches mold):
150 g butter (5.3 oz.)
115 g sugar (4 oz.)
15 g inverted sugar (0.5 oz.)
250 g dark chocolate (8.8 oz.)
60 g corn flour (2.1 oz.)
4-5 eggs
Preheat oven at 180ºC (356ºF)
Put in a pot the butter, the chocolate and de inverted sugar; melt until it’s homogeneous and reserve.
Mix the eggs with the sugar and whip to stiff peaks. It’s not necessary to whip to stiff peaks but the little bubbles will make lighter dough.
Add the chocolate mix, little by little, trying not to break the bubbles and stir until it’s integrated.
Now sprinkle with the cornflour and stir.
Bake it for 20-25 minutes with the door of the oven half-open, until a tooth stick comes out clean. If after 15 minutes the center hasn’t raised, close the door for the remaining minutes.
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