Chocolate cake intense

For chocolate lovers, I bring you a cake easy to prepare and so, but so good, that salivo just thinking about it. You have to prepare it and tell me, how are you going to fall in love with!

I did not know very well how to call this cake, when I started doing it I had in mind the need of a cake that I knew of truth to chocolate, a cake made for true lovers of chocolate, so I decided on “chocolate Cake intense” but if you can think of another name after you try it, do tell me!

This cake is crunchy on the outside and very juicy on the inside, has the point of sugar perfect because the brown sugar makes real wonders. Perfect for those days one needs an extra dose of chocolate, raise the spirits or simply enjoy a bite of heaven.

Ingredients

• 3 eggs
• 120 grams of butter
• 140 g brown sugar
• 170 g of chocolate 70% cocoa
• 200 grams of chocolate desserts
• 130 grams flour
• 8 grams of yeast chemical

Preparation:

Put the butter to soften a time before, if you're not going to have to put it in the microwave and not the best thing but well, if that is the case pull it out when it is softened and no liquid. Check out how is temperature and add the eggs (have to be cold for it to not curdle), whisk until you see that it increases the texture of this dough.

Put all the chocolate of 70% cocoa in a bain-marie or in the microwave (with this option care, put it a short time so as not to burn, and it is always preferable to remove it before and try to melt it with the heat of the rest of the chocolate). Leave that temple, and put the oven to preheat to a temperature of 180°.

The mass of butter and eggs, add the brown sugar, stir until well incorporated. We check the temperature of the chocolate and if the weather is cold we add, continue stirring well.

Add the flour with the baking powder, with a spatula, remove carefully and make stirring motion to incorporate everything until you have a homogeneous mass.

Chop 100gr. chocolate desserts (pieces not too small nor very large), the add and remove. Prepare the pan of biscuits that you've chosen, enharina, add the dough and in the oven for approximately 45-50 minutes.

If it is a mold like mine, plum cake takes longer to get downtown but you can always poke after 35 minutes to see how it goes, although you have to keep in mind that when you add chocolate chips you can always come out a little damp. After 45 minutes, turn the oven off and leave for 10 more minutes.

Meanwhile, put the 100 grams of chocolate desserts to melt-and when you pull out the cake, what desmoldas on a grid and what you bathe.

After that, it remains only to wait for it to cool and serve.

It is of vice!

More recipes:

• Chocolate cake and strawberries
• Layer cake: Cake three floors of chocolate and Nutella