Dark Chocolate Marquise

Directions

1. Preheat oven at low temperature (160ºC/320ºF)
2. Melt together the dark chocolate and the butter, making sure to place the first over the latter in order to avoid it burning. Once there are only a few chunks of it left, remove from heat and mix to melt completely.
3. Beat the eggs, one at the time, and add the sugar. Incorporate.
4. Combine the eggs and sugar with the chocolate and butter. Add one tablespoon of flour and combine again, mixing carefully.
5. Lightly butter a cake pan (you can also add cacao powder to avoid sticking + add more flavour), add the mixture and take it to the oven for 30-35 minutes. When a knife comes out only a little moist, it's ready.
6. Let chill for at least two hours and decorate to taste. Personally, I like using dulce de leche (the repostero variety), whipped cream and different fruits such as strawberries, raspberries and blueberries, but the options are endless.
7. Once decorated, chill for an extra 2 hours in the fridge before serving.