I was looking to make something simple and found this. It is really simple to make. I did make a few changes to it. Feel free to use any chocolate you want, the darker the chocolate the more richer it will become. I also used a bit of instant coffee since I have a lot of coffee lovers. I made a strawberry topping which really helps cut into the richness of the chocolate. I hope you enjoy it as much as we did.
- 100g bittersweet chocolate (Ghiradelli)
- 30g semi-sweet chocolate (Ghiradeli)
- 125g butter (chopped)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup cocoa powder
- 1 sachet of instant coffee
- pinch of salt
- 8 strawberries – hulled and chopped into small bits
- 2 tablespoons sugar
Preheat the oven to 350F. Butter a 9inch silicone pan. If you do not have a silicone pan you will have to line and a pan with parchment paper and then butter it well.
Melt the butter in a pot over medium low heat. When the butter is partway melted add the chopped chocolate bits. Lower the heat and let the chocolate begin to melt then stir gently until the chocolate has melted. Turn off the heat and add the sugar and whisk until the sugar has been incorporated. Add the instant coffee. Let it cool a little bit.
Whisk the eggs together and then add them to the chocolate mixture and whisk to incorporate. Then add the cocoa and whisk some more.
Pour this batter into the silicone pan and smooth out the top. Bake for 20-25 minutes or until the toothpick comes out clean.
Mix the strawberries and sugar and let them sit for at least 2 hours.
Slice the cake and serve with the strawberries.