Let’s Meet The Players: And I need to say Jamie Oliver used a food processor and we don’t own one so we got by with our trusty mixer. Also he uses cocoa powder to line his baking pan and almonds in his mixture, but we have a couple of nut allergies here so we just left those out of the recipe… and our cake turned out just fine. Really fine!!! Follow the link to Jamie’s cake if you want to, this is our nut free version.
- 200 g good quality dark chocolate – that’s two slabs of Lindt.
- 175 g of butter (not in the photograph) – that’s just my brain with a newborn in the house!!!
- 120 g soft brown sugar
- a pinch of salt
- 4 large eggs
- 150 g self-raising flour
- a batch of fudge
- creme freche, cream or ice-cream to serve… we managed without it but I tell you some cream may have sent us all the way to heaven!!!
Let’s Play The Game:
Step 1:Let’s start with the chocolate… We used two slabs. First you smash them on the table…
Then with the finesse of a fine chocolatier you slice open the packaging.
We wanted the chocolate a bit finer so we just dropped it into our friend the blender…
Step 2: We put the butter, the sugar and a pinch of salt into the mixer and beat away.
Step 3: Then we added the chocolate bits to the mixture.
Step 4: Add the eggs and beat until smooth.
Step 5: Add the flour and beat some more.
Step 6:We poured ours into two cake pans… don’t taste the mixture because it is quite divine and may never make it into the oven!!! At this stage you add blobs and dabs of fudge all over the top of the cakes…
Pop this into the oven for about fifteen to twenty minutes at 320 degrees Fahrenheit/160 degrees Celsius.
Step 7: You don’t want your cake to be too dry… it must still be quite gooey (oh yum!)… If you stick a fork into the cooked cake it should come out a little bit sticky. Once it had cooled slightly we turned it out and gobbled it up… and then remembered the ice-cream was still in the freezer… Trust me it was fabulous plain!!! But we will have to bake it again so that we can try it with cream!!!