Got Built?

This is my favourite chocolate cake. It’s sweet enough that it doesn’t need an icing, and takes all of five minutes to throw together. Half a Lindt dark bar goes into it. Enough said.

Moist Chocolate Cake

Melt together:
· 150g semisweet dark chocolate (I use half a Lindt dark bar), broken up into pieces
· 1 cup hot (nuked) milk OR 1 cup boiling water and about a third of a cup of milk powder
· 2 tbsp butter
· ⅔ cup sugar
· ½ teaspoon salt

(NON-DAIRY option: in place of the milk and the butter, use a cup of coconut milk. )

Once the sugar has dissolved, whisk into the still-warm chocolate mixture:
· 2 egg yolks
· 2 teaspoons vanilla

In a second bowl, combine:
· 1 cup flour
· 1 tsp soda

· Combine flour and soda; add to chocolate mixture with whisk until JUST mixed in (beating is unnecessary).

· Pour all at once into an 8″ X 8″ pan OR a Bundt pan, which is prettier.

· Bake @ 375 degrees for 25-30 minutes (until you can touch it lightly on the top and it mostly springs back up)

**easy trick: line pan with foil (buttered or sprayed with Pam). Take cake out IMMEDIATELY when it is done – it stops cooking, and there is no pan to clean up. Good for transporting because you don’t need to get your pan back.

This is lovely served plain, or with just a sprinkling of icing sugar. Or with sweetened whipped cream that’s been laced with vanilla, cocoa, or any liqueur you might like. Or with a simple glaze drizzled over the top.