Categories: November

Ingredients

• 300g unrefined caster sugar
• 250g softened butter
• 250g chocolate (70% cocoa)
• 3 large eggs, plus 1 extra egg yolk
• 60g plain flour
• 60g finest-quality cocoa powder
• 1/2 tsp baking powder

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a 23cm square cake tin with baking paper.

2. Put the sugar and butter into the bowl of a food mixer and beat for a few minutes, until white and fluffy. This can be done by hand, but the mixture needs to be really soft and creamy.

3. Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest of it in a bowl over, but not touching, a pan of simmering water. As soon as the chocolate is completely melted, remove it from the heat. Chop the remaining 50g into gravel-sized pieces.

4. Lightly beat the eggs and extra yolk into a bowl. In a separate bowl, sift together the flour, cocoa and baking powder with a pinch of salt. With the machine running slowly, introduce the beaten eggs, a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly fold in the flour and cocoa, gently without knocking any of the air out.

5. Scrape the mixture into the cake tin, smooth the top and bake for 25-30 minutes. It will have risen slightly and appear slightly softer in the middle.

Email to a friend | Print this recipe | Back