P.S. I changed the proportions of the original recipe a bit – I didn’t have the right amount of chocolate…)

Ingredients:

200 g of dark chocolate (60-80% cocoa)
200 g butter
180 g sugar
3 large eggs
80g flour

Break the chocolate into pieces and melt in a convenient way. I do it in the microwave. I put it on for about 2-3 minutes, but every 30 seconds I check the chocolate not to overheat, and only when most of the pieces are melted, I gently stir them with a spoon until a smooth thick mass. Leave the chocolate to cool.

In the meantime, whip the room temperature butter and sugar. It took me 4 minutes. We start adding the eggs, one at a time, and after each one we beat them thoroughly. Now add the cooled chocolate – mix. Sift the flour in batches and mix it into the batter.

Grease a 22 cm. mould with butter and sprinkle with cocoa powder. Drop the dough into the tin and bake for 25-30 minutes at 180 degrees Celsius. Be sure not to overcook the cake in the oven.

You can tell when the cake is ready by the matte crust on top, which is slightly cracked, and check the middle with a skewer – there must be some dough left on it.

Let the finished pie cool, then release it from the mold. If you serve it warm, then only with ice cream))

Enjoy your appetite!

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