Chocolate Cake requires a black lid because the glass ends up leaving a (superficial) burnt mark.
If you don’t have a black lid, you will have to watch and turn it over (front to back and then top to bottom).
I’m trying to gradually reduce the amount of sugar in the soft (or fondant) recipe…
overcooked fondant will result in softness and conversely, undercooked fondant will result in fondant.
If I have nuts or seeds I roast them in the dry pan to incorporate them into the dough, be careful the seeds can burn quite quickly, roasting requires supervision.
Secondly, I melt the butter and the chocolate bars in the deep purple container; while it melts, whip the whites until stiff, the yolks go into the chocolate at the end of cooking, then off the heat, delicately incorporate the whites by lifting the spoon.
Cooking time :about 25 minutes, remember the lid!