Soft-Centred, Black & White Chocolate Cake

1. 1

   Put dark chocolate in a mixing bowl and place over pan of simmering water and melt.

2. 2

   Remove bowl from heat.

3. 3

   Whisk butter and eggs, one at a time, then the yolks.

4. 4

   Work in the sugar, then sift in the flour and whisk lightly.

5. 5

   Butter (or line a pan with waxed paper), pour in mixture and chill overnight in the colderst part of the refrigerator.

6. 6

   Heat oven to 230C/gas mark 8 and bake for 12 minutes until crip and crsuty.

7. 7

   The inside should be very gooey.

8. 8

   Leave to get cold before removing from the tin.

9. 9

   Using a peeler, shave of shreds of chilled white chocolate and scatter over cake.

10. 10

    Serve with warmed cherry conserve.

* Per serving · 4 servings · Values may vary.

No additional tips available.