Chocolate cake (base)

Break the chocolate into pieces and cut the butter into cubes.

Melt them together in a water bath or in the microwave in 15-second intervals.

Once the chocolate and butter have melted, let the mixture cool slightly.

Meanwhile, preheat the oven to 160 °C.

Then prepare the baking dish: grease it with butter or coconut oil, line the bottom with parchment paper, or simply use a silicone mold.

Separate the eggs: place the yolks and whites in separate bowls. Add a pinch of salt to the whites and beat them with a mixer until stiff peaks form. Set the whipped egg whites aside.

Add vanilla to the yolks and beat. Then slowly pour the melted chocolate and butter into the egg yolks while mixing well.

Gradually fold the mixture into the whipped egg whites, being careful to mix gently.

After that, pour the liquid batter into the prepared baking dish and bake for about 15 minutes.

To check for doneness, insert a toothpick into the center of the cake. It should come out with moist crumbs, but not wet.