Try this delicious cake recipe:
Sift flour, powdered sugar, cocoa powder and baking powder into a large enough bowl. Coarsely chop cooking chocolate. Melt cooking chocolate and butter in a saucepan over low heat, stirring throughout.
Remove from the heat, stir in the molasses, and let the mixture cool a tiny bit. Gradually fold in the eggs with a wooden spoon. Fold in vanilla sugar, a pinch of salt, bitter almond oil and the flour mixture.
Spread a shallow metal baking pan (35x20cm) with aluminum foil so that it overhangs a little on the two sides. Brush the foil with softened butter. Pour the mixture into the mold and smooth it out. Bake in a heated oven on the 2nd rack from the bottom at 180 °C for 25-half hours. Place on a cooling rack and cool.
Remove the cake from the edge of the pan with a sharp kitchen knife. Lift it out of the pan using the overhanging foil and turn it out onto a work surface. Remove the foil, turn the cake to the other side and cut into 100 small squares with a sharp kitchen knife.
(Shelf life about 10 days. Freeze for longer storage).
* from serve & drink