Black chocolate cake 🍫

Preheat a conventional oven to 170 °C. Butter and flour a 16–18 cm round tin, or line it with baking paper.

Melt 200 g of dark chocolate with 80 g of butter over a bain-marie or in the microwave in short bursts. Stir until smooth and glossy.

Let the chocolate and butter mixture cool for a few minutes before adding it to the eggs.

Put the 2 eggs and the sugar in a bowl. Whisk briefly, just until the mixture looks slightly paler.

Gradually pour the slightly cooled chocolate and butter mixture into the eggs, stirring all the time until smooth.

Sift the flour, cocoa, vegetable charcoal and baking powder together. Add a pinch of salt too, if you like.

Fold the dry ingredients into the egg and chocolate mixture. Stir gently with a spatula only until no streaks of flour are left.

Pour the batter into the prepared tin and spread it out evenly, gently levelling the top.

Bake in a conventional oven preheated to 170 °C for about 25–30 minutes.

Insert a skewer into the centre of the cake: it should come out with a few moist crumbs but no liquid batter. That way the centre stays slightly fudgy.

Take the cake out of the oven and let it rest in the tin for about 15 minutes. Turn it out gently and move it to a wire rack until completely cool.

Melt 100 g of dark chocolate with 35 g of butter over a bain-marie or in the microwave in short bursts. Stir until you have a smooth, glossy glaze.

Pour the glaze over the completely cooled cake and spread it over the top with a spatula, letting it drip slightly down the sides if you like.