This has been our standard chocolate cake for a few years now, but I decided to revisit it and add a couple of notes about the tin and the cooking time, together with posting some new photos. This cake should be really moist - not just in the middle but almost out to the edge. There's no point doing the skewer test on it - that will simply tell you that you should have taken it out of the oven 15 minutes ago! Also, it is important to use a small tin for this, so that the cake is quite high. I bake this in a tin which originally contained a Glenfiddich Christmas cake, and which is 16cm in diameter.
250g dark chocolate (>70% cocoa solids)
150g demerara sugar
5 medium eggs
100g plain flour
- Set the oven to 180oC and line your cake tin with greased baking paper.
- Break the chocolate into small pieces, place in a large bowl with the butter and sugar, and heat in a bain marie until melted.
- Separate the eggs. Add the yolk and flour to the chocolate mixture, and beat thoroughly.
- Whip the egg whites until they form stiff peaks. Mix a couple of spoonfuls into the chocolate mixture, then fold the rest in gently but thoroughly.
- Pour into the tin and bake for 25 minutes.