Sadly, I cannot take credit for the recipe - it's from a BBC Good Food publication; Cakes and Bakes 101, nor do I have an amazing photo to share with you, but that's mainly because between now and when I made them (last week) I have eaten most of them!!
- 350g dark chocolate, broken into pieces
- 250g unsalted butter, cubed
- 3 large eggs (free range, organic please)
- 250g dark muscovado sugar
- 85g plain flour
- 1 tsp baking powder
Method1. Preheat the oven to 160C. Butter and line the base of a nine inch cake tin and set to one side.
2. Take a heavy-based saucepan and set over a low heat - melt together the chocolate and butter, stirring once in a while to stop it sticking. Once melted, stir well and set to one side to cool somewhat.
3. Whisk the eggs until pale and then whisk in the sugar until thick, glossy and completly combined. Now fold in the cooled chocolate mixture and finally sift in the flour and baking powder and stir until all is combined and you have a smooth batter.
4. Pour and scrape into the prepared tin and bake for around 35 minutes. It should be just firm to the touch but the middle will still be soft in the centre - it will firm up on cooling.
You can store them in the fridge but I would just give them a re-heat in the microwave or oven until warm. They're nice with bananas and custard!