Dark Chocolate Cake

• 8 oz (250 g) dark chocolate, chopped
• 2/3 cup (150 ml) butter (approx.)
• 6 eggs
• 2/3 cup (150 ml) granulated sugar
• 3/4 cup (175 ml) all-purpose flour
• Pinch salt
• Icing sugar (optional)
• Fresh Raspberries (optional)
• Chocolate icing (optional)

Melt the chocolate and butter in bowl set over simmering water, stirring until smooth. Cool slightly. Beat the eggs with the sugar until very pale and thick. Gently beat in the chocolate mixture, flour and salt. Butter the inner pot well. Pour the batter into the pot. Close lid. Select BAKE mode and set time for 60 minutes. Press START (If a tester inserted into the cake does not come out clean, bake for an additional 5 to 10 minutes.) Once done, press CANCEL. Wearing oven mitts, carefully turn the cake out onto a serving plate. Serve warm, dusted with icing sugar and fresh raspberries if desired. You can even add a chocolate icing on top of your cake once it is cooled.