Dark chocolate is an ingredient I always keep in my kitchen cupboard, I cannot end dinner without just a small bite of it. This chocolate cake is best prepared some hours in advance. It will keep well in the fridge for a few days, or cut into small pieces and frozen, for up to one month. Just perfect to enjoy another day with your coffee.
200g dark chocolate (55% cocoa)
200g salted butter
1 tbsp flour
Preheat the oven to 170°C. In a saucepan, melt the butter and chocolate on low heat. Mix together and remove from the heat. Add the sugar and allow to cool slightly. Then add the eggs, one by one, stirring well each time. Finally add the flour and combine until smooth.
Pour the mixture into a lined square metal tin and bake for 25 to 30 minutes, when ready a knife should just come out clean. Leave to cool down for at least two hours. It will taste even better the next day.