Chocolate Fudge Cake

Preheat oven to 190 C and grease an 8- or 9-inch round pan. Set aside.

Melt the 85 grams of chocolate in a saucepan over low heat, then set aside to cool.

Into a large bowl, sift in flour and cocoa and then stir together.

In another bowl, beat butter, both sugars and salt together. (I used a handheld beater, but I would have used a stand mixer if I could afford one. Do not do the next few steps by hand, use a mixer.) The mixture will be crumbly.

Beat in the eggs on at a time until the mixture is smooth. It will be very, very runny.

Finally, add in vanilla and sour cream, and beat until smooth. It is important to make sure the sour cream is mixed in thoroughly and there are no lumps.

Add the chocolate, which should have cooled by now, and beat until the mixture is dark brown.

Finally add the dry ingredients. Mix together until just smooth. The mixture will be very thick, and be careful not to overmix.

Using a spoon or spatula, not the mixer, stir in the chocolate chips. Spread batter into the prepared pan.

Bake in the oven for 20 minutes. The surface will puff slightly and be a light brown. Let cool in pan for a while, then remove from pan. It is up to you to serve it hot, or let cool completely and refrigerate for a couple of hours before serving.