Chocolate Cake

Ingredients:
3 eggs
100 gr of butter or margarine
Cup and 1/2 of sugar (around 500gr)
2 cup of wheat flour (700gr)
1 cup of water (350ml)
Vanilla
150 gr of Chocolate
Baking powder

Process
In a pot of 22 cm in diameter by 11 in height more or less you can prepare the mixture comfortably without the risk of being short of space.

The next step I do it for convenience of preparation, and the result is better, the 100g of butter should be poured in a rate of glass so that it can be heated in the microwave for about 30sec, no more because it tends to evaporate , after melting the butter pour it into the pot where you prepare the mixture in conjunction with the sugar, do not clean the rate or tableware that you use to melt the butter because you will use it later, in this step it is advisable, if you have an electric mixer use high speeds, in this way the mixture is prepared with more air, and making circular movements in only one direction, clockwise is better.

Once the mixture is made as you can see in the photo previously seen, add the 3 eggs, it is good to add them 1 by 1, due to the fact that if one is in poor condition, it does not damage the mixture and causes each egg to mix. homogeneous way possible.

This is the point at which you will flavor the cake, in this case I will explain the chocolate cake, for another occasion I will explain how to make other flavors cake such as pineapple or orange, at this point you will throw around 2 teaspoons of vanilla, beat a little and then prepare the chocolate mixture.

As you can see in the photo I used almost a bar of chocolate, the full bar is 200gr, I used 150, the 50 leftovers can be used in 2 ways, you can chop them and throw them at the end of the dough before putting it in the oven, so that leave melted chocolate dots inside the cake, or you can melt them, at the rate you use for the butter put all the chocolate to use, put a small piece of butter and microwave it for about 1 min or 1 min & 1 / 2 (as in the previous photo), what you want is to melt but not much, you will know that the chocolate is at its exact point when you see it a bit shiny (as in the next photo), if one that is not very believable that the chocolate shine, the hot one that still looks solid, has a medium shiny texture, with a spoon mix very well until making it homogeneous with the butter, if it becomes too hard it does not matter, the blender will do the rest.

Pour that mixture of chocolate in the mixture and beat until the mixture is completely brown, and without lumps, that's where the flour and water began to pour.

For this point it is advisable to grab a container and pour the 2 cups of flour and add a teaspoon of baking powder, as you will see in the next photo, you should beat this very well, and then add it to the final mixture of the cake.

I make a small emphasis here, I use water for this cake because the person I'm making it is lactose intolerant, but this recipe can be made with exactly the same amount of milk, you just have to replace the water with milk do not throw both, the taste will vary a bit, the cake with water will have more flavor to dark chocolate will be a little stronger than if it is prepared with milk, the milk will make it a little sweeter and will soften the chocolate flavor, the difference is little, but for intolerant stomachs is enough.

It is important that you add the flour slowly and water, do not exceed any of the 2 because they tend to be lumps, to know that you are on the right track, the measurement is water, if you have already done all 1 cup of flour you should have consumed ½ of water, the final result should be more or less thick, you will know that I am at the point when making the circles with the blender leaves a trace neither too short nor too long, if you want the cake to grow more beat it for more than 5min after have thrown water and flour.

Now you must arrange the mold, this mold that I use of which I put a previous photo in which it already has butter, for these cases as I do not have margarine use butter, but it is better to use margarine for the mold, because it is more even, it is easier and one does not get so dirty, then put about one tablespoon of flour in the mold and move until leaving the mold as in the next photo, while doing this process it is important that you know that the cake dough can be in rest is not necessary to beat it.
(the mold of the photo has the following measures 25cm in diameter by 6cm in height)

Now pour the mixture into the mold very carefully not to move it much, this is where you can throw the pieces of chocolate as mentioned above, put them up without pushing so that they are more or less in the middle of the cake when it is already cooked, if pushes them sometimes tend to go to the bottom.

Now put the cake in the oven for exactly 45min at 350Cº, of which you must split in two times, the first 30min is at 350Cº, and the next 15min at 300Cª, this temperature difference causes a shell to form at the beginning. the upper part, which will give you a limit of growth, and when you lower the temperature it makes it grow a little more than it would grow if it is left at 350Cº, it also prevents it from burning.

Here a final result of the cake, if I get to make this recipe and I liked your comment! I would like to know how the cakes are left to other people.