Baked Squeegee Chocolate Cake With Jersey Cream Recipe

1. 1

   Pre-heat the oven to 220 C/425 F/gas mark 7

2. 2

   Butter a 30cm diameter by 5cm deep (12 x 2 inches) cake tin and line it with greaseproof paper.

3. 3

   Heat the chocolate and butter together in a bowl over a pan of warm water till smooth.

4. 4

   Tip: the bottom of the bowl shouldn't be in contact with the water.

5. 5

   Remove from the pan to cold a little.

6. 6

   Beat the Large eggs and sugar together in a bowl over the same simmering water till they start to thicken.

7. 7

   Remove from the heat and continue beating till soft peaks are formed.

8. 8

   Fold half the Large eggs into the melted chocolate, combine and then fold into the remaining egg mix.

9. 9

   Pour into the prepared cake tin, cover with buttered foil and place in a bain-marie of very warm water.

10. 10

    Bake for 5 min, remove the foil and then bake for a further 10 min till just set.

11. 11

    Allow the cake to cold - it will continue to set as it does so, then turn out onto a plate and serve with thick cream and a dusting of icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.