Smooth Chocolate Cake

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Preparation

Cake :

Preheat oven at 325OF (160OC).

Butter a 10in (25cm) diameter chimney pan. Add cocoa powder and tilt the pan to cover entire surface with cocao powder (discard leftover powder).

Mix together flour, baking soda and salt.

Melt Theobroma chocolate in a bain-marie (water bath) until chocolate is smooth. Note: if you use the microwave, make sure to melt the chocolate only 45 seconds at a time and stir well to avoid burning the chocolate.

Place instant coffee powder in a large measuring cup (500mL) and add the boiling water. Mix until coffee is completely dissolved. Add enough cold water to obtain a total of 375mL (1 ½ cup). Add milk and stir.

In another bowl, with an electric mixer, mix butter for 1 minute. Add sugar and continue mixing until preparation is fluffed and smooth.

Add eggs, 1 at a time, and mix well after each addition.

Blend in melted chocolate and vanilla.

Add dried ingredients and coffee mix, alternating between the two, and mix at slow speed until batter is well blended. Do not over-mix.

Pour batter in the pan.

Bake for approximately an hour, until a toothpick comes out clean when inserted in center of cake.

Let cool down completely.

Cake will stay fresh 2 days on the countertop and 2 months in the freezer.

Chocolate sauce :

In a small saucepan, melt together butter, sugar and chocolate until mix is smooth.

Take saucepan out of the fire. Add spoonfuls of the mix to the egg yolks, slowly, to warm the egg yolks without cooking them.

Pour the egg yolks into the saucepan and blend rapidly.

Cook over stove top for 15 minutes while constantly stirring.

Take out of the fire and let the mix cool-down for approximately 5 minutes, then add milk and stir well.

Add hot water if necessary until you obtain desired texture.

Chocolate sauce can be served hot or warm.