There are hundreds of chocolate cake recipes but this one is a real winner with everyone who samples a super sized wedge. Rich, gooey, moist, intense and easy to prepare. The perfect brunch, dinner party or in front of a black and white movie indulgence.
Line an 8” cake tin with silicon or parchment paper.
Pre heat the oven to 160c/325f/gas mark 3.
Melt the chocolate in a microwave on a low heat or in a bowl over a hot pan of water until smooth. Set aside to cool.
Cream together the butter and half the sugar until light and fluffy.
Whisk the egg whites until stiff and add remaining sugar, whisk again until thick and glossy. Pour the chocolate into the creamed mixture and mix.
Using a metal spoon fold in the egg whites and corn flour in to additions.
Pour the mixture into the tin and bake for 40 minutes. Remove from oven and cool in the tin for 15 minutes then invert onto a presentation plate. When cool cover the cake with this easy chocolate coating.
Bring 200g double cream to the boil and pour onto an equal amount of dark bittersweet chocolate. Mix in 25g butter and spread over the cake with a palette knife or spoon. Eat at room temperature when gooey and totally messy to eat.
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