The easiest chocolate cake ever

This simple cupcake recipe was invented a long time ago in a New York restaurant. Delicious, but unusually simple chocolate muffin is baked with the addition of dark chocolate to the dough.

Ingredients

• Chocolate black bitter (55-80%) - 300 g
• Butter - 200 g
• Eggs - 5 pcs.
• Sugar - 1 cup
• Flour - 2 tbsp. spoons
• Cocoa powder - 2 tbsp. spoons

Directions

1. Grease with butter one large (23 cm diameter) form (for example, with a removable bottom) or 6 portion (ceramic) molds. Sprinkle with cocoa powder. Shake off excess powder by turning the mold upside down.
2. Melt the chocolate and butter in a double boiler or in the microwave, stirring occasionally, until smooth. Set aside to cool.
3. In a large bowl, beat eggs with sugar until foamy.
4. Then add in the chocolate butter mixture.
5. Sift the flour. Add the sifted flour to the mixture, stir.
6. Turn on the oven. Pour the batter into the prepared mold(s).
7. Cover tightly with foil on top, place in a deep baking sheet, pour in enough water so that its level reaches half the sides of the form. Bake the cake at 175°C for approximately 1 hour 15 minutes
8. Then remove the form with the finished cake from the baking sheet, remove the foil. Let it cool and take it out of the mold (there is no need to take out the cupcake from the portion molds - they look good when served). A simple chocolate cupcake is ready.
9. Try to find the best chocolate for this cupcake. Ideally French, Italian or Spanish. Its taste plays a decisive role here - and even if chocolate turns out to be expensive, putting an additive on your plate, you will not regret the money spent.
10. Bon appetit!