this cake looks more like a tart without the pastry than a cake, but because it’s so rich and chocolatey it’s perfect. It’s really fondanty and crisp on the outside. You can also make a dairy free and/or a gluten free version too if you prefer. It’s delicious with red berries and vanilla ice cream or with whatever you prefer and it’s all from store cupboard ingredients.
Serves up to six
3 medium size eggs( beaten)
a half cup plus a teaspoon of butter or Naturli vegan spread or Earth Balance spread
1/2 a cup of unsweetened cocoa
1 cup of golden caster sugar
1 cup of plain flour or ground almonds (almond flour)
2 tsps of vanilla paste or extract
1/2 tsp of salt
Firstly heat the oven to 180c/350 f and prepare a 20 cm spring form baking tin by placing a circle of baking paper in the bottom and spraying all of the inside with cake release spray or brush with oil.
Melt the butter or vegan spread in a saucepan on a low heat and set to one side to cool.
In a large mixing bowl, mix all the ingredients together with a big spoon until the batter is smooth and there are no lumps.
Tip the mixture into the baking tin and bake for 18 minutes or until the top is cooked and the middle is still soft, if you press it with your finger it gives a little. All ovens vary so the cooking time is approximate, however, mine took precisely 18 minutes. If you want it more like a cake leave it in for a few more minutes.
Cool the cake in the tin. When it’s cool, run a knife around the outside edge of the cake and open the spring form and either place on a cake stand or plate with the cake pan bottom underneath or gently remove it, I didn’t as it was too gooey. Dust with cocoa or icing sugar and serve with whatever you fancy, red berries, vanilla ice cream or clotted cream go really well with it.
It’s best eaten the same day while it’s still gooey, I have also eaten it while it was still hot and it was delicious. Store in fridge.