This is our top-selling, most-loved cake from the Elliott’s Kitchen. It’s almost embarrassing to share just how easy it is to make; you only need one pan and a handful of ingredients.
Serves 8 / 23cm / 9″ cake
Takes 25 minutes, plus 45 minutes baking time
200g / 7oz butter (salted or unsalted), plus 1 tbsp for greasing
½ tsp sea salt flakes
200g / 7oz dark chocolate, roughly chopped
250g / 7oz soft brown sugar
70g / 2.5oz cocoa powder, plus 2 tbsp for dusting
6 eggs
First, gently melt the butter, salt and chocolate on a low heat in a large, high-sided pan. At the point of being almost-melted, remove from the heat where it will continue in the residual heat.
Next, preheat the oven to 180c/355f and use the butter to grease and line the base and sides of a 23cm / 9″ springform tin with baking paper.
Using a hand-whisk, stir the sugar and cocoa into the chocolate mixture (by this point, it should be a comfortable enough temperature for you to dip your finger into). Crack in the eggs, continue to whisk until smooth and glossy.
Pour into your lined tin then bake for 50 minutes where it will rise slightly.
Remove from the oven (at which point it will collapse slightly and become all truffle-y and rich!).
Allow to cool completely then using a small sieve, dust with cocoa.
Keeps well for 5 days in the fridge and ridiculously good served with strained yoghurt.
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