Preparation time: 20 minutes + 40 minutes cooking time
100 gr dark chocolate
50 g butter
200 grams white flour
150 ml milk
½ packet baking powder
180 gr sugar
1 vial of vanilla
Chop the chocolate and melt in a double boiler, with the aid of spoon-filled circles el'incavo central side of the mold with melted chocolate, place the mold in the refrigerator and allow to set for 40 minutes. After the indicated time disconnect "buttons" and the central plate of chocolate from the mold, place them on a plate and put them back in the refrigerator.
In a bowl, with high sides, place all the liquid ingredients: the 2 whole eggs, milk and melted butter and cold, with an electric mixer, mix all ingredients. Add the sifted flour, sugar, baking powder, the vial with the aroma of vanilla and mix, always with an electric mixer until frothy and smooth.
Transfer the mixture into the mold butterfly and cook in oven at 180 degrees for 35-40 minutes, turn off the oven door open and let the cake still in the oven for 5 minutes, then remove and let cool completely.
Turn out and then the cake on a plate, sprinkle with a light layer of powdered sugar and chocolate buttons positioned laterally, following the shapes that are formed during cooking, and the plate of chocolate in the center of the cake.