8 – 10
- 4 oz dark cooking chocolate
- 1 stick unsalted butter
- 3 eggs
- 2/3 cup sugar
- 1 cup self-rising flour
- 1/2 teaspoon vanilla extract
Preheat oven to 350°F. Grease and line a 4 inch x 8 inch loaf pan with parchment paper.
Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (bowl shouldn’t touch the water). Stir occasionally until chocolate melts, then set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer and beat on medium to high speed until thick and creamy. Sift in flour and beat on low speed until combined. Pour in the chocolate mixture and vanilla and gently fold to combine. Pour the mixture into the tin and bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn onto a wire cake rack to cool.
Serve slices plain or with berries and cream or mascarpone and raspberry jam.
- Make this recipe gluten-free using gluten-free all-purpose flour and one teaspoon of gluten-free baking powder.