Brownie Idea for a Birthday Cake

This is the most amazing MAX chocolate cake ever!!!

And yes! Its so easy to do that it almost does itself alone!!
This is a recipe for browine from Nigella Lawson's cookbook "How to be a Domestic Goddess" and a little upgraded by me to make it comes out perfect every time you do it :)
A few words before the recipe: the cake is extremely chocolate but it's "NOT milk chocolate sweet", rather "dark chocolate sweet". It's super economic cake if you have lots of guests because after eating one portion you are full (of sweets) :) It's ideal for the chocolate super maniacs like ME ;)
So I present you with my alternative for a traditional birthday cake :)

And here you have ingredients:

375g soft unsalted butter
375g best-quality dark chocolate (it may be any,just make sure that it has more than 50% of cocoa inside)
6 large eggs
1 tablespoon vanilla extract
500g caster sugar
225g plain flour (I suggest you sieve flour, it'll help your brownie to grow,although the cake in itself should be quite dense and gooey inside)
1 tablespoon salt

     Preheat the oven to 160 C. Line your cake tin or pan (whatever you call it) with baking paper, the base and the sides so it's easier to takie it out of the tin.
     Now, melt the butter and chocolate in a heavy-based pan, (don't be afraid, you don't have to use a pan with water and a bowl for chocolate on top of it, HEAVY-BASED pan is enough, just make sure not to reach the boiling point, use small fire and put it aside for a few seconds anytime you feel you need to, just make sure you stir all the time :) )
     In a bowl beat the eggs with the sugar, vanilla and salt. Measure the flour into another bowl (sieve it).
    When the chocolate mixture has melted, let it cool a bit(you may put a pan into a bowl with cold water,still stirring,but its optional) before beating in the eggs and sugar, and flour at the end. Beat to combine smoothly and then scrape out of the bowl to the lined tin/pan.
     Bake for about 30-40 minutes, it depends on how your oven is working (if it tends to burn or undercook food which is put on usual bake-time). To know when it's ready, the top should be dried to a paler brown speckle, but in the middle still dark and dense and gooey. Keep checking the cake from 30th minute of baking, because the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.

!!!Extra TIP!!!
When its done, make sure that windows are closed (so the cake won't go down because of a drastic temperature difference), put it on a thick chopping desk to cool. Then you can put it on a cake plate and decorate or eat as it is. It's great enough in itself ;)

For the icing: 
1 dark chocolate bar and the part that is left from cake's recipe (about half a bar)
25g of butter

Melt butter and chocolate in a heavy-based pan as you did in a cake's recipe, cool a little bit so it won't be too watery and you can decorate your cake with it :)

For the decoration I used sugar roses, and sugar pearls in 2 sizes. You can make them yourself but I had a very limited time for baking that day so I bought it online one week earlier.

I hope you'll enjoy your baking time as it is SUPER EASY and I'm sure your guests will be delighted eating this EXTRA chocolate brownie. :)