Turbo chocolate cake

Chocolate on chocolate. It cuts so nicely. Creamy and soft.

Preparation steps

Melt the butter and chocolate over a low heat, then add a little instant coffee to melt it (or melt the granules in a tablespoon of hot water and add). Allow to cool slightly while mixing the eggs.
Add sugar and vanilla sugar to the three eggs, mix until you get a white foamy mixture (about 10 minutes), then pour the melted chocolate and butter in a thin stream.
Sift a tablespoon of flour, cocoa and baking powder together, then add to the mixture and mix with light spatula movements. Put the oven on 180 for about 20 mins (maybe even shorter if the oven is stronger).
For the ganache, heat the cream with the butter, then pour over the chopped chocolate (necessarily dark). When dissolved, mix well to thicken and even out. Pour over the baked and cooled base. Cool well!

Serving

I worked in a small mold size 21x25! It cuts so nicely when squeezed in the fridge. You can put a little raspberry jam on top, or apricots to break up the chocolate, or serve with sour fruit.

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Rosa Cooking