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• 400 g dark chocolate

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• 160 g butter (at room temperature)

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• 7 eggs

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• 250 g flour for all purposes

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• 160 g white, granulated sugar

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• 2 vanillas

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• 1 pinch salt

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• 1 teaspoon instant coffee

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• Butter and cocoa for the pan
  

Directions

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• Turn on the oven at maximum temperature to resistors

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• Melt the chocolate with the butter in a double boiler 

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• Pour sugar into the chocolate mixture and stir well to melt.

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• Add one by one all the eggs mixing with quick movements.

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• Sieve the flour and add it to the mixture, stirring with a spatula.

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• Add vanilla, salt and coffee.

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• Grease the baking pan with butter and then cover with a little cocoa.

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• I do not use flour so it’s not white when it comes of the pan

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• Fill the pan with the cake mixture

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• Once the light of the oven goes off, which means that it has reached the maximum temperature, put the cake in the oven, immediately turn it off, close the door and leave the cake there for 15 minutes.

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• Then take it out, leave it for 20 minutes on the kitchen counter and remove from the pan.

Τip: You may even serve it the next day and warm it in the microwave.

Serve With Love

Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ