Ingredients Jump to Instructions ↓

  1. 225g dark chocolate,

  2. 140g softened butter

  3. 200g light muscovado sugar

  4. 150g plain flour

  5. 5 medium eggs, separated in a bowl

  6. 1tsp baking powder

Instructions Jump to Ingredients ↑

  1. Melt the chocolate in a bowl over a pan of simmering water. allow it to cool slightly. In a seperate bowl beat the butter and sugar until light and fluffy. Add the egg yolks with 1 tbsp of the flour. Fold in the baking powder and the rest of the flour and add then the melted chocolate. Stir well. Whisk the egg whites until stiff, then gently fold into the mixture. Pour the cake mix into a 20cm (8in) loose-based tin lined which has been lined with greasproof paper. Bake in your oven at 180C for 30-35 minutes. Insert a small knife or skewer into the center of the cake and if it comes out clean the cake is done. Remove from oven and allow to cool in the cake tin then transfer to a wire cooling tray.


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