The trap of marbled cake: too much hot melted chocolate that cooks the batter on direct contact. The solution? Melt just enough, barely warm, then spread it in layers. 1 hour at 150°C, and you'll have a soft cake, not a dry block.
Ingredients for 6 servings
- 4 eggs
- 5.25 oz (150 g) caster sugar
- 5.25 oz (150 g) soft butter (creamed)
- 5.25 oz (150 g) dark chocolate 60%
- 8 oz (230 g) flour
- 1 packet baking powder
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