"How to melt chocolate for cakes and other fine, sweet treats. Place an ovenproof bowl on a pan of gently boiling water without the bottom of the bowl touching the water. This is important, otherwise the bowl will be too hot and the result will be crumbly instead of melt-in-the-mouth. Then break the chocolate into coarse pieces and add to the warm bowl. If the recipe calls for butter or espresso, such as in our recipe for chocolate cake without flour (Chocolate cake without flour) ), add this to the chocolate at the same time. Stir occasionally until everything is nice and velvety and not a single lump can be felt or seen. Remove the bowl from the pan and leave the chocolate to cool slightly."