Recipes

This is the perfect cake for any baker who may not be the most confident in the kitchen. It is really easy to make, moist and rich will last up to 5 days in the fridge. Delicious served with vanilla or caramel ice cream.

• 225g unsalted butter, cut into pieces
• 340g bittersweet or semisweet chocolate, chopped
• 6 large eggs, at room temperature
• 200g sugar

Preheat the oven to 175˚C / 350˚F.  Butter the bottom and sides of a 23-cm spring form tin or round cake tin.  If using a spring form pan, wrap a large sheet of aluminium foil around the outside of the tin, making sure it's absolutely watertight.  If using a cake pan, line the bottom with a circle of parchment paper.  Set the spring form or cake pan in a large roasting pan.

In a large saucepan, combine the butter and chocolate.  Set the pan on a low heat ,stir occasionally until the mixture is melted and smooth.  Remove from the heat.

In a medium bowl, whisk together the eggs and sugar then whisk in the melted chocolate mixture until completely incorporated.

Scrape the mixture into the prepared spring form or cake pan and cover the pan tightly with foil. Pour very warm water into the roasting pan to reach half way up the outside of the cake pan. Bake until the cake appears to be set and your finger comes away clean when you gently touch the centre (it will still feel quite3 soft), about 1 hour and 15 minutes.  Remove the cake from the water bath and let cool completely.

To unmould, run a knife around the sides of the cake to help loosen it from the pan.  If you've used a spring form pan, simply release the sides.  If you've used a regular cake pan, invert the cake onto a plate, peel off the parchment paper, then re-invert onto a serving platter.

Cut the cake into slices and serve with whipped cream or a scoop of ice cream.