Easy Choclate Cake

Decadent & fool-proof - a rare combination

Chocolate cake is always a real crowd pleaser but may cooks are put off by the complicated steps, masses of ingredients and time it takes. Now, a really easy cake to make but with fantastic results. A rich dark fudgy taste.

It took me less than 1/2 an hour to make; it will probably take even less to polish it off!

240g Butter
270g Dark chocolate
6 eggs, separated
250 g sugar
120g flour (sieved)

Preheat he over to 180c. Prepare a spring-bake cake tin by buttering and dusting with flour - this stops the cake sticking to the tin.

Melt the butter and chocolate in a glass bowl over a pan of simmering water; allow the chocolate to melt slowly without the glass bowl touching the water. Meanwhile, whisk the 6 eggs yolks with the sugar until thick. Also, whisk the 6 egg whites until frothy with soft white peaks.

When the butter and chocolate and fully melted, add to the egg yolks and sugar and mix well. Fold in the sieved flour and when fully mixed fold in the egg whites.

If you're feeling extra decadent, add some broken chocolate pieces to the mixture before pouring into the prepared tin.

Bake for 40 minutes or until the sides are set. Allow to cool before removing from the tin; dust with icing sugar. It will hold for a few days and in fact will taste better the day after it's made - if you wan wait that long!

Serve with Baileys whipped cream and a few raspberries... or just eat it!

Originally from Domini Kemp's tweaked recipe from Alice Waters.

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