Every Parisienne will have a good chocolate cake recipe and it will be just the richest chocolate cake, because she doesn’t want to eat too much of it. Just a little sliver should do. And my recipe is just that, the richest, moistest, most decadent confection you could imagine. It’s also very easy to make, because you just need one bowl and one dish, good chocolate and good basic ingredients, fast and foolproof.
Preheat the oven to 180C / 350F / Gas Mark 4. Grease and flour a 25cm round cake tin.
Break the chocolate into small pieces and place in a mixing bowl.
Set the bowl over barely simmering water and pour on the hot coffee.
Stir until chocolate has melted then add the butter and let it melt in to the chololate.
Add the sugar and stir well, then break the eggs into the mixture one at a time mixing well after each egg has been added. Finally mix in the flour.
Pour the mixture into the cake tin and bake for 20-25 minutes.
The cake should be very moist in the middle.
Leave the cake to cool completely before turning out. Ideally, you should wait till the next day before serving it – chocolate cakes are always better when they have settled down a little, and in this case, where we are concentrating on pure and simple flavours, it is even more advisable.
Melt chocolate & butter in a pan over simmering water.
Add 2 tablespoons of water and mix until the mixture reaches a thick fudge-like consistency.
Allow to cool slightly before pouring over the cake.
Allow the cake to sit in a cool place for approximately 2 hours before enjoying,