So sorry for late cake cutting.... here it comes, please help yourself.....
Recipe taken from my precious book collection, a chocolate book which was published in London. Be sure to serve the cake at room temperature to enjoy moist & rich cake.
90g Unsalted Butter
1 tsp Vanilla Essence
1/2 tsp Salt*
3/4 tsp Baking Powder* (* sifted 3 times)
3 tbsp Sour Cream (I used Yoghurt instead)
1. Melt chocolate & butter.
2. Whisk eggs, sugar & EV until doubled in volume & thickened.
Add in chocolate mixture.
Carefully fold in flour mixture in 3 portions.
Fold in sourcream.
3. Bake at 160C for 55minutes.
Cool completely before decorating.
4. I used fresh cream for the topping (bought cream in packet & whipped).