lisbon chocolate cake recipe
Lisbon chocolate cake is rich and simple. Melt 200g dark chocolate with 150g butter. Beat 200g sugar with 4 eggs until pale. Fold in chocolate, 80g flour, and a pinch of salt. Bake in a lined tin at 180°C for 25–30 minutes, keeping the center moist. Cool slightly, dust with cocoa, and serve plain or with cream. Traditionally enjoyed in Lisbon cafés with espresso as a classic dessert year round.