Here they are :
Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.
The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.
Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.
If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.
It freezes well … don't forget to portion and wrap in cling film, then bag together.
This really is the “cat's whiskers” of cakes – the word “cake” sounds ordinary and boring – I promise you it isn't – it's decadent and delicious.
You won't be sorry!
Chocolate recipe number two coming up ...
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