- 5 large eggs
- 180 g butter
- 350 g dark chocolate
- 100 g dark muscovado sugar
- 1 tbsp cognac or brandy
- 30 g natural cocoa powder
- pinch of salt
Dice the butter, chop the chocolate and melt in bain marie or microwave. Mix the melted chocolate and butter until well combined and leave to cool.
Put eggs, sugar, cognac or brandy, salt and 2 tbsp water into a separate bowl and whisk using an electric mixer. Lower the speed of the mixer and pour in the chocolate as you continue to mix. Add cocoa powder and whisk until well combined. Line the base of a 22-23cm cake tin with greasproof paper, grease the sides with butter and sprinkle with cocoa. Pour the batter into the tin.
Bake the cake on the middle shelf of the oven at 150 degrees for 35-40 minutes, until the cake is dry at the edges and slightly cracked, but still moist in the middle. Don’t overbake as the cake will continue to bake in the tin. Leave the cake to cool for half an hour, then remove from the tin and place on a serving plate to cool completely.
Cover the cooled cake with foil or cling film and refrigerate. You can decorate the cake with a glaze or a sprinkle of cocoa or powdered sugar. Serve with berries and vanilla ice cream.
- 40 g butter
- 100 g dark chocolate
For the glaze chop and melt the chocolate and butter, mix until well combined and spread on the cake. Refrigerate for half an hour for the glaze to set.
Before serving return the cake to room temperature for half an hour. The cake is easier to cut with a wet or hot knife (heat the knife under hot water). Before cutting the next slice clean the knife and make it wet or hot again to get clean cut slices.