-
Start preheating your oven to the temperature of 375 degrees Fahrenheit (190 degrees C). This is the ideal temperature for baking pastries like cookies and cakes.
-
While your heating device is running, butter a baking pan. Make sure that you line its bottom a rounded butter paper and wax paper.
-
If the chocolate is still whole, just chop them into tiny pieces before adding it, along with the butter to a metal bowl or a double boiler, then set over a pan of simmering water. Melt the chocolate and butter and make sure you stir the mixture until you can get a rich and smooth result.
-
Take your bowl (or double boiler) off of the heat source so that you can sprinkle the sugar on your mixture. After this, crack in your eggs, then whisk the mixture thoroughly.
-
Sift the cocoa powder into your semi-liquid mixture and stir it once again until all the ingredients have been combined properly. Once it is done, you can pour the chocolate mixture into the pan. It should be bake-worthy already.
-
Put the pan inside the oven and let your heating device bake your soon-to-be chocolate for around 25 minutes. You can already stop the baking if you noticed that there are thin crusts forming on the pan. Remove the pan from the oven and let the cake cool for around 5 minutes. After this, you are now ready to consume the cake!
-
If there are still some remaining cocoa powder, sprinkle it to the surface of the cake. This should give your chocolate the extra texture that it needs to appeal to your taste buds fully.