For an entire cake:
120 g bittersweet chocolate (at least 40%)
120 g butter
6 eggs (divided, whites and yolks)
100 g powder sugar
80 g sugar
80 g flour
40 g corn flour (yes, she was shocked when she read that too!)
jelly (if you would like to fill it with jelly, otherwise more chocolate)
Equal amounts butter and bittersweet chocolate
Preheat the oven to 180 C (350 F)
Melt the chocolate and butter together on the stove (best to use a double boiler). If you do not own one (like us) you can also put two pans together to make your own double boiler.
While the chocolate and butter melt, separate the eggs.
Mix the egg yolk with the powder sugar and add to the melted chocolate once completely melted and mixed with the butter. Set aside.
She greased the baking pan and suggests you do too.
|We love our cute mini cake pan|
Bake at 180 C with the door cracked open for 10 minutes. Close the door and continue cooking for up to 50 more minutes or until a toothpick comes out clean. Since she only made a tiny cake and cupcakes baking time was much shorter.
|1/3 of the regular recipe|
Let cool for a few minutes and turn the cake out. Once cooled, slice through the middle and fill with jelly (warm up the jelly you will use in the microwave first and spreading will be much easier) or with a mixture of butter and chocolate (equal amounts melted together).
To top the cake, melt and equal amount of butter and chocolate like you did in the first step of the recipe. Poor over the cake and let cool.
|Not the most beautiful of cakes, she blames that on being made at 4am|