Chocolate Cake

Background information

The term CHOCOLATE comes from the Spanish language. I think I know someone who would hate chocolate for the exact same reason. Well… But at least it wasn’t them who invented it. No, the etymology of this CHOCOLATE in Spanish is pretty much unknown. More often than not, it is related to Mexico and more specifically to the Aztecs. Let’s put it like this: what are you thinking about if you would have to read a word like ‘xocolātl’? See? ‘xocolātl’ translates into ‘bitter drink’ or ‘hot drink’. If you also consider that cocoa originates in Central and South America, where they have been ‘playing’ with it for the last couple thousands of years, everything comes into place.

Ingredients:

200 g chocolate

*2 all-purpose cups of self-rising flour

150 g butter

100 g sugar

2 eggs

essence – rum or vanilla (we used port wine)

* to make self rising flour, mix every cup of flour with 1 teaspoon of baking powder and a tint of salt

How to:

Mix the butter with the sugar and the essence until the butter mellows loosens up. Add the eggs to the mix. Separately, melt the chocolate in a bain marie (or however you choose to – just make sure you’re not burning down your kitchen). Mix the chocolate with the butter, then add the self-rising flour.

Prepare the tray. Butter it or use baking paper. Again, we use a silicone baking tray. No rusting, no staining, no oiling/ greasing, extremely easy to clean… Need we say more?

Pour the chocolaty dough in the tray, level it properly and cook for 25-30 min at 180 degrees Celsius.

After it’s done, cut it in whatever forms you want, if until now you needed ‘some’ instructions, now you’re the proud owner of a GREAT home-made chocolate cake. And the best part is YOU DID IT YOURSELF.

Notes:

1. Like always, moderation is the key to (safe) success.

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