christine's chocolate cake

We almost never use a different recipe, because we love this cake so much. It's moist, but not overly so and still has a deliciously crunchy crust. It's the recipe I always turn to when I'm in need of a chocolate fix... which tends to be a lot. So do yourself the favor of making this. You won't regret it. And I apologize for my somewhat vague American measurements. What can I say? Deciliters don't convert nicely. Just be careful and add more flour or cream if need be.

Christine's Chocolate Cake
250 g / 8.8 oz sugar
4 eggs
200 g / 8 oz chocolate powder
150 g / 6 oz flour (I use white rice flour to make it gluten-free)
1 tsp baking powder
2 dl / a bit less than 2 cups cream

Mix up all those ingredients together and pour 'em into a greased pan. Usually we use a Bundt pan but sometimes we just use a glass dish. Whatever works. Bake at 180C/350F for 40 to 60 minutes. We just sprinkle some powdered sugar on top but you could also frost it or eat it as is. Either way, enjoy!