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
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.