One of my favorite Chocolate Cake recipes. I came up with this back in 2006 and still make this cake every now and then. And even some Flickr friends tried it and loved it. YAY! This cake is very brownie-like but turns out way fluffier and non-fudgy.
250 g Sugar
100 g Flour
100 g Bittersweet Chocolate
200 g butter
4 Eggs (or 5 small Eggs)
3 tbsp Cocoa Powder (unsweetened)
1 teasp Baking Powder
Melt chocolate and butter in water bath. Add sugar and stir. Let the mixture cool down and beat afterwards with a mixer until it gets creamy and lighter. Add one egg at a time and mix some more before adding the next egg (for about 2 minutes after each egg). When done add the sieved flour, backing powder and cocoa powder and mix once again until everything is well blended.
Put the batter into cake pan (I always use a buttered cake pan. After buttering the cake pan I dust it with a mixture of sugar, flour and breadcrumbs. Usually I use about 1 tbsp of each but for the chocolate cake i used 1 teaspoon of flour, 1 teaspoon cocoa powder, 1 tbsp sugar and 1 tbsp breadcrumbs.)
Bake about 40 minute at 180° C until toothpick comes out clear when inserted into the center
makes a whole meal for one, or a side dish for 2
1/3 of an Iceberg Lettuce
1/2 of a Cucumber
200 g Plum Tomatoes
100 g Feta Cheese (Dodoni)
100 g Olives (about 10)
3 tbsp Olive Oil
1-2 tbsp Balsamic Vinegar
4 tbsp Water
1 pinch Dried Oregano
1 tsp Mixed Herbs (fresh or frozen)
Salt, Black Pepper, Sugar
Peel and dice cucumber. Dice tomatoes and feta. Shred iceberg salad. Add olives and set everything aside in a large bowl. To make the vinaigrette mix olive oil, balsamic vinegar, water, oregano and herbs. Add a pinch of salt, freshly ground pepper and a pinch of sugar. Mix salad and dressing right before serving. You can easily prepare both things in advance and set them aside in the fridge until the guests arrive. But if you mix them too long before serving it most likely will get soggy.