- 225g Dark chocolateDark Chocolate (70% cocoa solids), broken into pieces
- 225g Buttersoftened
- 3 Large eggsplus 1 extra yolk
- 275g Caster sugar
- 100g Plain flour
- 1tsp Baking powder
- 2tsp Powdered sugarto dust
The perfect ratio of chocolate to egg, combined with the water bath method of cooling, gives you a massive chocolate hit plus a deliciously gooey middle.
Preheat the oven to 180C/160C Fan/Gas 4. Line a 28cm x 19cm deep cake tin.
Put the chocolate and butter in a heatproof bowl and set over a pan of simmering water – make sure the bowl doesn’t touch the water. Leave until almost melted, then remove from the heat. Stir until completely melted.
In a clean bowl, beat the eggs, yolk and sugar until foamy. Stir in the chocolate mixture until just evenly blended. Sift the flour and baking powder together. Stir into the chocolate mixture and pour into the tin. Bake for 35 mins or until the top is firm but the middle is soft.
Half fill a roasting tin with cold water. Carefully put the cake tin in the water and leave to cool completely.
Cut into 18 pieces and dust with icing sugar before serving.