Cuts into 12
Preparation time 10 minutes, plus cooling and setting time
Cooking time 50–55 minutes
250 g (8 oz) plain dark
chocolate, broken into pieces
200 g (7 oz) butter
4 eggs, beaten
125 g (4 oz) caster sugar
225 g (7½ oz) self-raising flour, sifted
Icing
175 g (6 oz) plain dark chocolate, broken into pieces
150 ml (¼ pint) single cream
Grease a 20 x 30 cm (8 x 12 inch) baking tin lightly and line with nonstick baking paper, snipping diagonally into the corners of the paper and pressing it into the tin to line the base and sides. Put the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir over a low heat until melted. Leave to cool for 5 minutes.
Whisk together the eggs and sugar in a bowl for 5 minutes until thick, while the cake is cooking. Beat in the cooled chocolate mixture and fold in the flour.
Spoon the mixture into the prepared tin and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 45–50 minutes until risen and firm to the touch. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely, removing the paper from the base.
Make the icing, meanwhile. Put the chocolate in a saucepan with the cream and heat gently, stirring, until melted. Leave to cool for 1 hour until thickened to a pouring consistency, then spread over the cake. Leave to set for 30 minutes before serving.
For fudge cake with chocolate butter icing, instead of the ganache icing above, put 200 g (7 oz) unsalted butter, at room temperature, in a bowl. Gradually beat in 200 g (7 oz) sifted icing sugar and 50 g (2 oz) sifted cocoa powder until smooth. Spread over the cooled cake and decorate with 50 g (2 oz) grated milk chocolate.