Method

1. Pre-heat your oven to 180°C (350°F).
2. Break 200g of chocolate in a saucepan and add 125g of butter cut into small chunks.
3. Heat slowly over medium-low heat mixing regularly to combine and avoid burning.
4. Once the mixture is melted, remove from heat.
5. Add 100g of sugar. Combine.
6. Mix in the 4 eggs. Add 1 egg at a time and mix in well to avoid cooking the egg.
7. Add 2 heaping tbsp of flour. Combine.
8. Pour your batter in a non-stick mould (I use a 29x19x4 cm brownie tin).
9. Cook in the oven for 20 to 25min, or until a skewer or knife comes out just clean. It is ok to have a bit of moisture and maybe a crumb on the skewer to make sure the cake stays moist, you just don’t want it to come out coated in batter.
10. Remove from oven and let cool.
11. Serve with whipped cream or vanilla ice cream.
12. Enjoy!