In a heat proof bowl, melt the chocolate and butter over simmering water.
The melt down begins...... : )
Nice and velvety. Remove from the heat.
Add the sugar,cocoa,vanilla extract and stir using a whisk.
Add an egg at a time after stirring one completely. Do not over work it as we don't want to incorporate air in it.
Fold in the flour till fully mixed.
Ready to go in to the preheated oven.
Into the ready baking sheet. 8*8 inch square pan or a rectangular one of the approximate size.
About 25 minutes later it should be ready. It should have a cracked crust and a tooth pick should come out with a moist crumb when dipped into the cake. If the oven gets too hot, the crust will rise.
Allow to completely cool before you cut it into desired sizes. Remove from tin and serve plain or with ice cream on the side.
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