Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour (125 grams)
  • ½ teaspoon salt
  • 3/4 cup natural unsweetened cocoa powder (62 grams)
  • 2 oz. good quality semisweet chocolate –finely chopped (56 grams)
  • 1/3 cup boiling water (80 ml)
  • 1 cup unsalted butter –room temperature (230 grams)
  • 1 ¼ cup sugar (250 grams)
  • 5 eggs-room temperature
  • 4.5 oz. chocolate -finely chopped (128 grams)
  • ½ cup heavy cream (120 ml)

Instruction

  • Grease a 9×5-inch loaf pan and line it with the baking paper leaving an overhang the sides so you could easily lift the cake from the pan.
  • Preheat the oven at 325 degrees F (163 degrees C).
  • In a bowl mix together flour and salt, set aside.
  • Chop the chocolate in very small pieces so it could melt easy. Place chopped chocolate in a heatproof bowl and pour boiling water over to melt it completely.
  • Next, stir in the cocoa powder. Use natural unsweetened cocoa. Set aside to cool for a few minutes
  • Cream butter and sugar until it’s smooth and creamy.
  • Then, add chocolate and cocoa mixture and mix to combine evenly.
  • Eggs add one at a time, and mix well after each addition on low speed.
  • Gradually add the mixture of flour and salt, and stir it well.
  • Spread the batter in the prepared pan, and tap the pan gently a few times on your work surface to eliminate air bubbles.
  • Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean. Baking your cake for too long will result in a dry cake. It’s very short time between underdone and overbaked, dry cake.
  • Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.