Soft chocolate cake

• 100 g of flour
• 90 g of sugar
• 3 eggs
• 3 g baking powder
• 120 g of soft butter
• 120g of chocolate

INGREDIENTS (for the ganache)

• 250 g of pink chocolate (or whatever you prefer)
• 200 g of fresh cream
• to decorate bitter cocoa or icing sugar

• To prepare this cake I used the 'clever' mold, that is, the one with the cavity that can accommodate the filling. For the ganache I used pink chocolate, but you can replace it with your favorite or with the leftover Easter egg chocolate. Chop the chocolate and melt it in a bain-marie or in the microwave. Add the butter in cubes and mix well. Let it cool.
• Meanwhile, beat the eggs with the sugar for about 10 minutes, until the mixture is fluffy and light. Add the chocolate and butter mixture, always beating, and the flour and pinch of yeast.
• Butter and flour the mold (or butter and sprinkle with cocoa as I did) and pour the mixture inside.
• Cook in a preheated oven at 180° for approximately 25/30 minutes.
• Remove from the oven and let cool.
• Break the chocolate into pieces and place in a bowl. Heat the cream and pour it over the chocolate, stirring until it melts.
• Unmold the cake and pour the ganache into the cavity. Let it solidify (you can put it in the refrigerator).
• If you want to decorate it, you can place a stencil on the surface and sprinkle with cocoa or powdered sugar depending on the color of chocolate used for the ganache. If you don't have a stencil, you can create one by cutting strips of paper and placing them on the surface of the cake before sprinkling with cocoa.
• If you don't have a 'smart' mould, you can use a normal mould and 'hollow out' the surface of the cake slightly to make room for the ganache.