Preparation time 15 minutesIngredients:
- 100g (4oz) butter
- 75g (3oz) caster sugar
- 25g (1oz) soft brown sugar
- 1 egg, beaten
- 1tsp vanilla essence
- 125g (5oz) self-raising flour, sifted
- 175g (60z) plain chocolate, coarsely chopped
Preparation:
1. Grease an 18cm (7in.) ring mould and line the base with a circle of greased greaseproof paper. Set the oven to 180°C/350°F/Gas Mark 4.
2. Cream together the butter and sugars until light and fluffy.
3. Beat in the egg and vanilla essence. Gently fold in the flour, adding a little water if necessary.
4. Stir in the chopped chocolate. Turn the mixture into the prepared tin and bake for 40mintues, or until the cake feels firm when pressed with the fingertips. ool briefly, then turn the cake out of the mould on to a wire rack.
This recipe was published in 'Little books of delight Chocolate Cakes - p4'
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