Chocolate Cake Ingredients
• 9oz / 250g butter
• 9oz / 250g dark chocolate
• 5 oz /175 g sugar (add another ounce if you have a sweet tooth)
• Vanilla flavouring
• 1 teaspoon baking powder
• 5 eggs
• 3oz / 75 g flour
Oven gas mark 5, 190°c 375°F
You will also need
• You will also need a deep sided flan 25cm / 10 inch. Mine is about 5cm or 2 inches deep. A more shallow cake will take less time to cook and a smaller and deeper cake will take longer. Grease the dish with a bit of butter and shake a little flour over it to stop the cake sticking.
• Choose a nice dish as the cake is served from it and not turned out onto a plate; I've included a few nice flan dishes that you can buy from eBay - see below
• You need a small pan and a bowl together with a wooden spoon, sieve for the flour and a hand whisk, although the latter isn't essential.
Method
• Melt the butter and chocolate together over a very gentle heat, stirring occasionally. Let it cool while you prepare the other ingredients
• Break the eggs into a bowl and whisk lightly
• Add the sugar and vanilla
• Whisk in the butter and chocolate mixture
• Sieve the flour and baking powder into the mixture and whisk together
• Pour into the dish
• Cook for about 25 minutes.
• The cake is ready when the top starts to crack. You can see this in the picture here. You must take it out at this point even though the centre is soft.
NOTE: This is NOT the sort of cake where you test with a skewer. This is a gooey, gooey cake - hold your nerve and take the cake out! Leave the cake in the dish. It will sink as it cools. This is normal.
Decorate with a fresh or sugared edible flower and served on Limoges porcelain plate. This illustration is from my French Toast recipe
Sugared flowers make pretty cake decorations on vintage plate
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