Chocolate Cake
Ingredients
- 200g good quality chocolate 70% cocoa
- 200g butter
- 200g caster sugar
- 5 eggs
- 1 tbsp plain flour, sieved (optional)
Method
Heat the oven to 180°C/350°F/gas mark 4.
Melt the chocolate with the butter. It’s fine to do this in a microwave or in a bowl over a pan of hot water. Let the mixture cool a little, then add the sugar and stir thoroughly.
Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. If using flour gently fold it in here.
Turn into a sandwich tin or a silicone baking mould (22cm) and cook for around 22 minutes. It should be a little wobbly in the middle when you take it out.
Don’t worry about this, the gooey centre is fabulous, and it will set further as it cools.
Remove from the oven and leave to cool completely before turning out the cake.
Let it rest in a cool place, covered with foil and preferably overnight to let the flavours develop.
Slice and serve with a generous helping of crème fraîche
