This is a fudgy cake with a melt in the mouth texture. The plus point of this dessert is that it is a one bowl dessert and also neither baking powder nor baking soda has been used.
1) Chocolate can be melted on a bain marie instead of microwave.
Quantity | Name |
---|---|
125 Gm.s | Butter, unsalted |
380 Gms. | Dark chocolate |
1 Cup | Brown sugar |
0.25 Cup | All-purpose flour |
2 Tbsp. | Fresh cream |
300 Gm.s | Eggs |
1 Cup | Almond powdered |
2 Tbsp. | Cocoa powder / icing sugar |
1) Keep butter at room temperature to soften.
2) Chop chocolate to small pieces.
3) Mix butter and chocolate and melt in the microwave at 30 second bursts twice. Mix and keep for another 30 seconds and repeat if necessary. Mix in well before keeping in the microwave again.
4) Add sugar and cream to the chocolate mix.
5) Pre heat oven to 170 degree celsius.
6) After chocolate mix has cooled down, add all purpose flour and almond powder. Mix well.
7) Break eggs and add one by one to the chocolate mix.
8) Pour this into a greased and prepared 9 inch cake tin.
9) Cover the top of the cake tin with aluminium foil. Bake for 40 to 45 minutes.
10) Remove from oven. Remove aluminium foil and let the cake cool in the tin.
11) When cool keep in the fridge for atleast 2 hours.
Serve with cocoa powder or icing sugar dusted on cake. Can be had with whipped cream or ice cream.