This is a rich, fudgy and utterly decadent cake pretending to be a brownie! It’s weekend worthy because we know that weekend calories don’t count. The texture and chocolate taste of this cake is sensational, we just couldn’t wait to share this with YOU!
340 g dairy milk chocolate (cut into pieces)
1 cup sugar
6 pcs eggs
4 tbsp cocoa powder
1 tsp salt
12 tbsp unsalted butter
1 tbsp chocolate essence
Preheat the oven and grease a 9″ spring form baking pan.
Combine the butter and chocolate in a small pan placed over medium-low heat. Stir continuously until both are completely melted. Set aside and allow to cool.
Crack 4 of the eggs into a medium-sized bowl and carefully transfer the yolks to another bowl.
Add the cocoa powder, chocolate-brown extract, the remaining 2 eggs and half of the sugar. Whisk well to combine.
Add the cooled chocolate mixture to the yolk mixture and whisk to combine, then set aside. Beat the egg white until frothy using an electric mixer set on medium-high. Gradually beat in the remaining sugar.
Fold in the egg white mixture into the chocolate mixture and stir well until well incorporated. Pour the batter into the prepared pan and smooth the top with a spoon.
Bake in the preheated oven for about 40 minutes. Transfer the cake to a cooling rack and allow to cool.
Dust the cake with cocoa powder, icing sugar or top with whipped cream and berries.