This chocolate cake has been one of my favorites for years, ever since I learned to make it in culinary school. In the beginning it seemed a bit complicated to make, but with some practice it has turned out easy. Me encanta how you only have to cook it a short while and can serve it lukewarm right away or at room temperature.
I recommend using a good chocolate and a high quality pisco (grape brandy). This touch of alcohol should lend a delicate aroma to the cake, but not be invasive; the delicateness of its flavor and fragrance is the secret to the success of this smooth and rico cake.