Chocolate Cake

In a heatproof bowl, thoroughly cream together the sugar and butter, previously softened to room temperature. Place the bowl over a double boiler and, continuing to cream, gently heat the mixture for 30 seconds until the butter reaches a liquid cream consistency. Remove the bowl from the heat, add the egg, and mix well.

Cover the dough-lined pan with cling film, fill with dry beans (this helps the dough maintain its shape during baking), and bake in a preheated oven at 170°C for 15–20 minutes until golden brown.

Pour the fragrant chocolate filling into the pan with the pre-baked crust and immediately place it in an oven preheated to 160°C for just 5 minutes. This will be enough time for the filling to set, yet remain tender and creamy inside.

Fold a sheet of paper in half. Carefully, using the crease formed, pour the flour into the bowl in a circular motion. Add lemon zest and vanilla essence. Using a spatula, mix the dough from the edges of the bowl towards the center. Then, transfer the dough to a floured work surface and knead it with light movements from the edges to the center for 30 seconds. Roll the dough into a ball, then flatten it into a thick disc with your hands. Wrap the dough in cling film and refrigerate for 15–20 minutes. Flour the table. Flatten the dough into a circle with your hands and place it into a greased mold. Using a small piece of dough, dipped in flour, gently press the dough against the sides of the mold.

Roll it out with a rolling pin to remove any protruding uneven edges of the dough and give it a perfect shape.