150 grams of dark chocolate (minimum 70% cocoa) in tablet
3 large or 4 medium eggs
2 tablespoons of pure cocoa powder (unsweetened)
1 tablespoon vanilla essence (optional)
1 tablespoon bicarbonate of soda
1 teaspoon salt
How to make Dark Chocolate Cake:
Place the instant coffee along with the cocoa powder in an electric mixer and add the boiling water. Mix well until they are completely dissolved and there are no lumps. Then add the whiskey, rum or bourbon along with the salt and beat until it dissolves as well. Booking.
Hack: The coffee is really optional but it will make the dark chocolate cake appear darker.
Beat the butter(with an electric mixer if possible) until very smooth. Add the sugar and beat again until the mixture becomes a whitish cream. Then you see little by little adding the eggs one by one, beating between each addition. This will make the dark chocolate cake much fluffier.
Tip: Instead of sugar, use a natural sweetener or sweetener such as stevia or dates to make it healthier.
Break the dark chocolate into pieces and melt it in the microwave on full power for 30 seconds, or carefully in a water bath over heat. Then add it to the previous mixture along with the vanilla essence and bicarbonate, and mix everything well with the rods.
You see adding the liquid mixture of step 1 little by little to the mass of the bitter chocolate cake alternating with the flour while you do not stop beating. Once homogeneous, pour the mixture into a greased and floured mold(if it is not silicone), in my case a crown mold but yours does not need to have a hole in the middle.
Bake the dark chocolate cake in the oven preheating to 160ºC for 1 hour and 10 minutes or until you test the toothpick and it comes out clean. Then, take it out of the oven and let it cool to room temperature.
Once cold, you can even add a chocolate ganache on top of the dark chocolate cake or open it in half and fill it with cheese frosting, for example.
