cookery school

Baked Chocolate Cake

Ingredients

300g/11oz plain chocolate (70% cocoa solids)
125g/4½oz butter
2 large eggs
60g /2½oz caster sugar

Serves: 8
Prep time: 20
Cook time: 8

Method

Pre-heat oven 170°C /325°F/gas 3.
Prepare an 7"/18cm round loose bottom cake tin grease and line with silicone paper

Break the chocolate into pieces and put them in the saucepan. Add the butter and melt gently over a very low heat, stirring occasionally, until melted and smooth.

Let it cool.

Put the eggs and sugar in a large bowl and beat with a hand held electric mixer until trebled in volume.

Add one quarter of the melted chocolate mixture into the bowl and using a plastic spatula, mix gently until thoroughly incorporated.

Add the remaining melted chocolate and fold in gently until well mixed.

Pour the mixture into the prepared tin and bake in a preheated oven for 8 minutes. The cake will be slightly soft to touch, not firm. Don’t be tempted to cook it for any longer than this.

Remove from the oven and let cool in the tin.

Leave in fridge overnight.

Serve at room temperature with fresh berries and cream.