Méli Mélo Gourmand

Today, I propose you to cook with the world's best ingredient: The Chocolate

HOT CHOCOLATE CAKE

Makes 10-12 slices

200g / 7 oz/ 1 3/4 cups self-raising wholemeal flour

25g / 1 oz/ 1/4 cup cocoa powder pinch of salt

175g / 6 oz/ 3/4 cup soft margarine

175g / 6 oz/ 1 cup soft light brown sugar few drops of vanilla essence

4 eggs

75g / 3 oz white chocolate, roughly chopped chocolate leaves and curls, to decorate

 FOR THE WHITE CHOCOLATE SAUCE

75g / 3 oz white chocolate chopped into small pieces

150ml / 1/4 pint/ 2/3 cup single cream

30-45ml / 2-3 tbsp milk

1 Preheat oven to 160°C/ 325°F/ Gas 3.

Sift the flour, cocoa and salt into a bowl, then tip in the bran remaining in the sieve. Cream the margarine, sugar and vanilla essence until fluffy, then gently beat in 1 egg.

2 Gradually stir in the remaining eggs, one at a time, alternately with the flour mixture, to make a smooth mixture.

3 Stir in the white chocolate and spoon into a 675-900g/ 1 1/2-2lb loaf tin or a 18cm/

7 in greased cake tin. Bake for 30-40 minutes or until just firm to the touch and shrinking away from the sides of the tin.

4 To make the sauce, heat the chocolate and cream very gently in a pan until the chocolate is melted. Add the milk and stir until cool. Spoon a little sauce on to each plate and add slice of cake. Decorate with chocolate leaves and curls. Do this just you are ready to serve.