The chocolate cake requires a black lid because the glass eventually leaves a scorched (surface) mark.
If you don't have a black lid, you'll need to keep an eye on it and turn it (front to back and then top to bottom).or place a sheet of white paper towel that will reflect light and temper the cooking
I'm trying to gradually reduce the amount of sugar in the recipe for a moist (or molten) cake...
An overcooked fondant will give a moist cake, and conversely, an undercooked moist cake will give a fondant.
If I have nuts or seeds, I toast them in a dry pan before incorporating them into the dough. Be careful, seeds can burn quite quickly, so toasting requires supervision.
Next, I melt the butter and chocolate bars in the shallow bowl of the 3 way pot while that's melting, we whip the egg whites into stiff peaks. The egg yolks go into the chocolate at the end of cooking, then, off the heat, we gently fold in the egg whites by lifting the spoon.
Cooking time: Around 25 minutes, remember the lid!
