Here's an 'easy mix' chocolatey cake to serve in small wedges with coffee, or at the end of a meal with yoghurt or crème fraîche.
125g (4½ oz) quality dark chocolate with at least 70% cocoa solids, broken into squares or roughly chopped
100g (3½ oz) unsalted butter
50g (nearly 2 oz) standard flour
125g (4½ oz) caster (superfine granulated) sugar
4 medium (size 6) free-range eggs, at room temperature
Icing sugar (confectioner’s sugar) and cocoa, for dusting
Plain unsweetened yoghurt or crème fraîche, to serve
1 Preheat oven to 190°C (375°F). and set a rack below the centre of the oven for the cake. Butter sides and base of a 23cm (9”)cake tin and line base with baking paper. Shake a little flour around tin to coat sides, then shake out excess. Baking tips
2 Put chocolate and butter in a bowl and microwave gently until melted (try 30 seconds, stir, then 20 seconds, stir, then 10 seconds). Stir until thoroughly melted. Alternatively, melt chocolate in a bowl over a pan of simmering water.
3 Lightly beat eggs together in a small bowl. Sift flour into a bowl and mix in sugar then eggs. Beat briefly with an electric beater on low speed. Stir in chocolate and butter and mix for 2-3 minutes until smooth and the mixture forms a thick trail. Spoon into tin and smooth the top.
4 Cook for about 25 minutes (the cake should have coloured on top, and may be a little cracked, but it should still feel softish, not dry, in the centre). Test by piercing with a skewer, which should come out clean. Turn cake out of tin, remove paper then invert onto a cake rack to cool.