125g unsalted butter, cut into pieces
100g plain chocolate, broken into squares
2 large eggs
275g golden caster sugar
85g plain flour
1 tbsp of cocoa powder
1. Preheat oven. Put the butter and chocolate in a heatproof bowl placed over a saucepan containing 2.5cm of water (make sure the bowl does not touch the water)
2. Bring the water to a simmer and melt the butter and chocolate, stirring once or twice. Carefully remove from the heat and leave to cool.
3. Whisk the eggs and caster sugar in a mixing bowl for about 5 minutes until pale and fluffy. Stir in the melted chocolate mixture.
4. Sift the flower, baking powder and cocoa into the bowl and fold in until mixed together.
5. Pour into the cake tin and level the top using the back of the spoon.
6. Bake for 35-40 minutes, until risen but still a bit soft in the center. Remove from the oven and leave to cool in the tin a little, then turn out and cut into squares.
They tasted scrumscious. Scrowl down the page for last weeks big chocolate cake recipe & dont forget to pop in next week for our blueberry muffin recipe.
Thanks for stopping by
Sarah & Joseph xxxxxx
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