Death by Chocolate - a tort to die for

A crusty chocolaty top and a bite that melts in your mouth!

Few days back I had a baking itch on my fingers and cravings for chocolate. Well, I could have just gone to the store and get myself a slice of cake but it was 10pm over and most stores are already closed. So, for a not so quick, but do-able, fix I made a delicious and decadent chocolate tort. To which I aptly named as Death by Chocolate. Why? Because there is only 4 tablespoons of flour in this whole recipe and the rest is chocolate, chocolate, chocolate.

I am sure there are many variations of Death by Chocolate, in fact there is even a dessert chain called that in US. But this is MY variation of Death by Chocolate and be forewarned that it is A LOT of chocolate...:)

Let's get to the recipe so we can overdose on Cocoa, shall we?

Death by Chocolate:
8 oz or 1 cup of semi sweet chocolate chips
1/2 cup of butter (or 1 stick of butter)
4 tablespoons of cocoa powder
1 cup of sugar
1.5 teaspoon baking powder OR 1 teaspoon baking soda
4 eggs
4 heaping tablespoons of all purpose flour
1 teaspoon vanilla extract/essence
4 tablespoons plain yogurt (use low fat if you want but what the hey, it's too far to turn back now so why bother? :P)

Method:
1. Preheat oven to 350 F or 180 C.
2. Line a circular 10 inch cake pan with baking sheets and grease it with some butter. Set aside.
3. Melt the chocolate chips and butter in a pan over hot water. Never melt chocolate via direct heat.

4. In another bowl, beat eggs and sugar together until well combined and then add flour, baking powder/baking soda, and vanilla in to combine. Mix well.
5. Take the melted butter and chocolate mixture and pour in a thin stream into the egg mixture.
6. Fold the batter gently with a spatula and then add your yogurt in. Fold again. Pour the mixture into the greased cake pan.

7. Bake for 50mins or until the toothpick comes out clean when you poke into the center of the cake.
8. Let it cool a little and serve warm (with vanilla ice cream, creme fraise, or even strawberries and chocolate sauce!) :)


This cake is not meant to be thick. It tends to rise when it's baking but collapses somewhat when it's cooled. So, expect a petite looking slice that packs a punch with richness!

It's great with milk too!