Summary

Ingredients

• 250 g mararine
• 1 cup sugar
• 100 g chocolate (dark, alternatively: 2 blocks tart block chocolate)
• 1 ½ cup boiling water
• 1 egg (s)
• 1 ¼ cup flour
• 3 teaspoons cocoa powder for baking

For the sauce:

• 100 g chocolate (dark, alternatively: 2 blocks tart block chocolate)
• 2 teaspoons sweet cream

Print Recipe Pin Recipe

Instructions

1. Melt the first four ingredients in a saucepan on the stove over low heat and stir well. When the mixture is well mixed, take the pot off the stove. Beat the egg until frothy and fold in. Mix the flour and cocoa powder and add through a sieve, then fold in as well. Mix well again (the mixture is very liquid - but that doesn`t matter, it will be fine). Now pour this mass into a flat mold.
2. Bake in a preheated oven at 180 ° C for about 45 minutes.
3. 10 minutes before the cake comes out of the oven, melt the remaining 100 g of chocolate together with the cream. Pour this sauce over the cake to eat.
4. Vanilla ice cream goes very well with it.
5. Notes: I got the recipe from a lovely B&B owner in South Africa who served us this cake as a dessert after dinner.
6. So I`m not sure how big your cups are - I use normal coffee mugs that fit a quarter of a liter.
7. 1.5 blocks of chocolate are given in the original recipe. I`m also not sure how many 1.5 blocks are - but 100 g will fit. Instead, I take 2 ribs of the block chocolate, so that in total (including the sauce) I have used a whole bar of block chocolate.