This tasty treat is suitable for any occasion.
Makes: 1 x 25cm cake
Preparation time: 40 minutes
Cooking time: 40 minutes
Oven temperature: 175°C
• 170g good-quality sweetened dark chocolate (45% to 60% cocoa)
• 200g good-quality unsweetened dark chocolate (70% to 80% cocoa)
• 255g sugar
• 255g unsalted butter, cut into small chunks
• 6 large eggs
• whipped cream, to serve
1 Chop the chocolate into small pieces. Heat 150ml water and 170g sugar together in a saucepan. Stir until the sugar is dissolved and then bring to the boil. Remove from the heat and stir in the chocolate until well blended.
2 Add the butter and stir gently until melted. Set the mixture aside. Beat the eggs and 85g sugar together until the mixture is light and fluffy. Do not overbeat as you will incorporate too much air, making the cake crumbly.
3 Gently fold the chocolate mixture into the egg mixture. Pour the combined mixture into a greased 25cm cake tin and place it in a roasting tin. Pour boiling water into the roasting tin to reach just under the rim of the cake tin. Cover the roasting tin with a piece of lightly buttered tinfoil.
4 Bake in a preheated oven for 40 minutes, or until the top is firm. Cool, then refrigerate for at least two hours (or preferably overnight). Serve sliced with whipped cream.