AuthorJane MerrickCategoryDesserts 340 g Dark chocolate - 70% cocoa solids
225 g Butter
3 Eggs - medium
225 g Dark Muscavado sugar
110 g Plain flour
1 tsp Baking powder
100 g Chopped pecans (optional)
100 g Raisins (optional
1
Preheat the oven to 170C/325F/Gas 3 .
2
Line a 9 inch cake tin with greaseproof paper.
3
Sift together the flour and baking powder.
4
In a bowl, over a pan of hot water, melt the chocolate and butter together.
5
Whisk the eggs and slowly add the sugar.
6
Beat in the chocolate mixture.
7
Gently fold in the flour.
8
Add pecans and raisins, stir until combined.
9
Pour into the cake tin and bake for 35 minutes until the surface is set but a skewer comes out with a little of the mixture clinging to it.
10
Remove and cool slightly before placing on a wire rack to cool.
Ingredients
340 g Dark chocolate - 70% cocoa solids
225 g Butter
3 Eggs - medium
225 g Dark Muscavado sugar
110 g Plain flour
1 tsp Baking powder
100 g Chopped pecans (optional)
100 g Raisins (optional