Italian Chocolate Cake (Torta al Cioccolato)

1. MAKE THE DOUGH
2. Melt the chocolate in a double boiler and let it cool.
3. Cut the soft butter into small pieces and pour it into the bowl of the mixer (you can also use the whisk if you prefer, hand or electric). Add the sugar and mix until the butter and sugar are creamy.
4. Add the eggs one at a time. Make sure the egg is completely absorbed before adding the next one. Continuemixing until the mixture is smooth and creamy.
5. Finally, pour the melted chocolate directly into the bowl and mix well.
6. In a separate bowl, sift flour, cocoa powder and baking powder and mix them together.
7. Then add them a little at a time to the cream of eggs, sugar, butter and chocolate. You get a creamy, frothy mixture.

THE BAKING

1. Line a 22-cm (9-inch) round cake pan with baking paper. Pour in the batter and level the surface.
2. Bake in a preheated ventilated oven at 180°C (356°F) for 40-45 minutes. Time is approximate and may vary depending on your oven. Remember to NEVER open the oven for the first 30 minutes.
3. To check the baking, test with a toothpick: if inserting it comes out dry, it means the cake is ready. If not, continue baking for a few minutes. PLEASE NOTE: If you exceed the baking time, the cake will dry out. This applies to any cake baked in the oven, of course. But particularly for chocolate cake, since the soft but moist texture is a typical characteristic of this cake.
4. Let the cake cool before removing it from the pan. Sprinkle with powdered sugar.