A crunchy outer layer oozing with pure heavenly chocolate and nutty goodness.
Thanks to Toby Holvey (@thelittlefrenchkitchen) for this mouth-watering cake using Islands Chocolate, which is surprisingly easy to make.
Thanks to Toby Holvey (@thelittlefrenchkitchen) for this mouth-watering cake using Islands Chocolate, which is surprisingly easy to make.
Ingredients:
225g/8oz butter (preferably unsalted)
450g/1lb caster sugar
140g/5oz Islands Dark Chocolate (buttons or bars broken into pieces)
5 free-range medium eggs
110g/4oz plain flour
55g/2oz cocoa powder
50g praline pieces
Method:
- Heat the oven to 190C/ 170C Fan/ Gas 5. Line a 20x30cm/8x12in cake tin with baking paper.
- Gently wipe some veg oil around the inside of the tin and dust with cocoa powder.
- Gently melt the butter and sugar together in a large pan.
- Once melted, take off the heat and add the chocolate. Stir until melted.
-Beat in the eggs, then stir in the flour, cocoa powder and praline pieces.
- Pour the cake batter into the prepared tin and bake for 40 minutes, or until the top of the cake is just firm but there is still a gentle wobble in the middle.
- Take out of the oven and leave to cool in the tin. Cut the cake into wedges when only just warm for a melty treat, or when completely cool for a firmer, fudgy consistency.
