Dark chocolate cake

Method

1. Preheat the oven to 190C/gas 5 and lightly grease a 20cm round cake tin.

2. Combine the chocolate and butter in a small bowl. Suspend the bowl over a saucepan of gently simmering water and stir until the mixture is melted and smooth. Add the caster sugar and continue to stir until melted.

3. Remove the bowl from the heat. Sift in the flour, cinnamon and a good pinch of salt and mix well.

4. Slowly incorporate the eggs until the mixture is well combined.

5. Pour the mixture into the prepared tin and bake 40-45 minutes.

6. Serve the cake for tea, dusted with icing sugar and double cream or, for special occasions, serve it covered in melted Mars Bars, Rolos and crumbled Flake bars.

Comments                        add a comment

This recipe really does contain salt...you already have the icing sugar in it and the salt just brings out the flavours more.

What size eggs are used (is this the same for all recipes when no size egg is specified)?

Sorry the recipe does have a pinch of salt, its in the method, and tom is camilla parker bowles son.

Ingredients

190g dark chocolate, chopped
190g Butter, plus extra for greasing
190g caster sugar
100g plain flour
good pinch Cinnamon
3 Eggs, beaten

To serve

icing sugar
double cream
6 Mars bars
1 packet Rolos
2 Flake

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!