1 1/4 cups (310 ml) unbleached all-purpose flour

2 tablespoons (30 ml) sifted cocoa powder

1 teaspoon (5 ml) baking powder

1 pinch of salt

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) brown sugar

2 eggs

3 oz (85 g) semi-sweet chocolate, melted

3/4 cup (180 ml) milk

Butter and flour a 1.5-litre (6-cup) stainless-steel hemispherical mixing bowl about 9 cm (3 1/2 inches) deep.

Prepare a bain-marie by laying a dish towel on the bottom of a Dutch oven or other pot large enough to hold the mixing bowl.

In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In another bowl and using an electric mixer, cream the butter and brown sugar. Add the eggs one at a time and beat until smooth. Add the chocolate while mixing. With the mixer on low speed, add the dry ingredients, alternating with the milk.

Scrape the batter into the buttered and floured mixing bowl. Cover with aluminum foil and seal well, crimping the foil with your fingers. Set the bowl in the bain-marie. Pour enough water into the Dutch oven to come 1/4 of the way up the side of the bowl. Bring to a boil on the stovetop. Cover, reduce the heat and simmer gently until a toothpick inserted in the centre of the cake comes out with a few crumbs attached (not completely clean), about 80 minutes. Add more water as needed during cooking. Remove the bowl from the Dutch oven. Poke a few holes in the aluminum foil and let cool. Remove the foil. Gently run a thin, flexible spatula around the inside of the bowl to free the cake. Place a plate on the bowl and invert to unmould.

Serve warm or cold with mocha sauce.

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