Porous chocolate cake

Ingredients:

• butter – 100 g
• dark chocolate – 200 g
• cocoa powder – 1 table spoon
• sugar – 50 g
• milk – 200 ml
• flour – 200 g
• corn starch (maizena) – 1 table spoon
• baking powder /baking soda – 1 tea spoon ( + a few drops of lemon juice)

In a small pan, melt butter with chocolate, add cocoa powder and sugar. Whisk constantly until sugar dissolves. Slowly add cold milk. Take the pan off the heat. Let it cool.

In a large bowl, mix flour, corn starch and vanilla powder / cinnamon. Add the chocolate mixture. Whisk it all together. Add lemon juice to the baking powder to get a ‘sizzling’ reaction, add it to the batter.

Pour the mixture into a tin and bake at 180º for about 25 minutes. You’ll need to use a toothpick to check on it. The more you cook it, the drier it becomes, so if the goal is to get a slightly moist centre, 25 minutes should suffice.

To decorate, you may use some homemade strawberry jam (heat frozen strawberries with sugar, and blend into a smooth mixture), fresh berries and nuts.

Enjoy!