Chocolate gateau


    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


    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.