Sweet 'sin'. Recipe by Toula Christodoulou
- 400 gr. couverture chocolate, in pieces
- 250 g. butter, unsalted, in pieces
- 160 g. sugar
- 8 eggs
- 300 g. all-purpose flour
- 1 kg. baking powder
- 20 g. brandy
- 1 vanilla pod
- a little powdered sugar for sprinkling
- Ø 24 cm mold with a hole in the middle
Preheat the oven at 180°C. Butter a Ø 24 cm mold with a hole in the middle and set aside.
Put in the pan 400 g. chocolate couverture, in pieces and cut 5 seconds/speed 5.
Add 250 gr. unsalted butter, cut into pieces and melt 8 min/65°C/speed 2. Transfer to a bowl and set aside.
Place the beater. Put 8 eggs, 160 gr. sugar and beat 5 minutes/speed 3.5.
In a bowl mix 300 g. flour, 1 teaspoon of baking powder and 1 vanilla pod. Add to the bucket 20 gr. cognac. From the opening of the measuring cup, add the chocolate mixture alternately with the flour mixture you prepared and mix 3 minutes/speed 3.
Remove the beater . Mix another 40 seconds/speed 4.
Transfer the mixture into the round tin you set aside and bake for about 15 minutes (180° C) (see tip). Let cool completely and transfer to a plate. Garnish with powdered sugar and serve with ice cream, if desired.
When it comes out of the oven it should have a crust about 1.5-2 cm thick -around, but remain fluid in the center