Another chocolate cake recipe
Pre heat oven to 165c Line a springform tin 450 g Easter eggs peeled or 53.5% chocolate 150g butter 5 eggs 150g brown sugar 80g coco powder 300g self-raising flour 1 double espresso 150g milk 1 tsp salt Melt 250g chocolate and butter together Make flat white with coffee and milk and mix in a tsp salt. Combine eggs and sugar and whisk untill there silken and 4x their original volume Seive flour and coco powder over eggs, slop in the flat white and pour in the buttery chocolate and fold through gently, pour into tin and set in oven for about 50 min or untill there is no wobble. Melt the rest of the chocolate and pour on top, cut it up and eat, yum. J