Ingredients

For The Sponge:

• 250g plain chocolate,
• 175g butter, softened
• 175g caster sugar
• 5 eggs, beaten
• 125g self raising flour
• 2 tbsp brandy or milk

For The Sponge:

• 175g dark chocolate
• 75g butter
• 75ml double cream
• o decorate; chocolate shavings, curls or grated chocolate

Preparations

step 1

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of an 8 in round spring form cake tin with baking parchment

step 2

Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)

step 3

Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour with the cooled, melted chocolate and brandy or milk. Mix until smooth.

step 4

Spread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.

step 5

Decorate with chocolate shavings or curls.