Ingredients

• 135 g salted butter, (US = just over ½ cup, or just over 1 stick)
• 55 g cocoa powder, (plus 1 tablespoon) unsweetened, plus extra for sprinkling
• 350 g sugar
• 110 g plain flour, (actually, just less than a full cup, about 0.85 cups)
• 1 teaspoon vanilla extract
• 3 eggs, lightly whisked

Instructions

1. Pre-heat the oven to 180C/355F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
2. Melt the butter in a medium saucepan, then take off the heat and set aside.
3. Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
4. Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
5. Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.

Note pour la version sans gluten, il suffit de remplacer la farine par de la poudre d'amandes.