Chocolate cake (with chocolate cover)

Ingredients for 1 normal sized cake (or double recipe):

Butter	125g (200g) + 1 (2) tea spoon
Bitter/Dark chocolate	200g (350-400g)
Sugar	250g (400g)
Flour	100g (200g)
Baking Powder	1 (2) tea spoon
Eggs	6 (12)

Preparing the cake:



Set aside 2 (3) rows of the chocolate bar (about a quarter) for later. Put the rest of the chocolate and 125g (200g) of butter in a heat-proof bowl and place it over a saucepan of simmering water. Stir until the chocolate and the butter have both melted together.
Then, separate the yolks and whites of 6 (12) eggs. Beat the egg yolks with the sugar until its creamy white.
Add the melted chocolate and butter, then the flour and the baking powder and mix well. Finally, whisk up the egg whites until they form soft peaks. Gently fold into the chocolate mixture until completely combined, being careful not to knock out all of the air.



Line a baking tray with butter and flour (to prevent the cake from sticking to the sides) and pour in the chocolate mixture. Cook it in a pre-heated oven at around 180 degrees for about 40 minutes (time will change depending on the oven). To check if the cake is done you can use a toothpick (or a skewer or knife): stick it in the centre of the cake and if the toothpick comes out clean, it is done; if there are bits of cake on the toothpick, leave it in the oven for a bit longer. It is not advisable to leave the cake in the oven for longer than necessary or the cake will become dry.



Meanwhile (or even just after the cake is cooked), you can prepare the chocolate coating by simply melting the remaining 2 (3) rows of chocolate with the remaining 1 (2) tea spoons of butter. Let the cake cool before you spread the melted chocolate mixture over the cake.

Tip: you can use the back of a normal table knife to spread the chocolate.

One last thing: if you cannot find bitter/dark chocolate, compensate by using a bit less than the recommended amount of sugar.

Hope you like it! :)