Chocolate cake with cream

Prepare a round cake tin by greasing with butter and dusting with flour. This will help prevent the cake from sticking and make it easy to remove.

Preheat the oven to 180°C.

Place the chopped dark chocolate, cream and chopped butter in a large, thick-bottomed saucepan and cook over a low heat, stirring constantly, until the chocolate is completely melted. Be careful not to burn it, as it will be bitter!

While the chocolate is melting, whisk the eggs with the sugar and vanilla sugar. Add the eggs one at a time, mixing thoroughly after each addition.

Remove the chocolate mixture from the heat and gradually pour in a thin stream into the egg mixture, stirring constantly. This way the eggs will not cook from the warm chocolate.

Next, sift in the flour and baking powder, then mix gently but thoroughly so that no lumps of flour remain.

Pour the mixture into the cake tin and bake at 180 °C for 35-40 minutes. Check the cake for doneness using a pin test. If there is no batter left on the needle when you pull it out, it is ready.

Allow the cake to cool completely before removing from the tin. Then all that's left is to decorate: a little icing sugar and fresh fruit can be the perfect choice.