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Recipe by Chrissywantstobake

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1. heat oven to 160C/fan 140/gas 3. Line and butter a 23cm springform tin. Put chocolate and butter in a pan and melt over a very low heat. Set aside. Using an electric whisk, beat the eggs with the sugar for about 5mins untill the mixture is thick, pale and doubled in volume.
2. Pour the chocolate into the whisked egg mixture, then gently, but thoroughly, fold in. Add the broken biscuits, then gently fold again.
3. Pour the mixture into the prepared tin, then bake for 40-45mins until just firm. Remove from the oven and allow to cool in the tin for about 1/2-3/4 hr. You can serve it while still warm and the centre is still melty and gooey, as in the picture, or you can chill it (up to a day ahead) and it will be firm and fudgy enough to cut into wedges. Serve with double cream and fresh blueberries or homemade ice cream.

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• sheppy

  07 October 2008

  sheppy commented on this recipe

  That looks like the biggest melt in the middle cake ever.

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• Jackie

  08 October 2008

  Jackie commented on this recipe

  It is a big help for we American cooks to have the recipes converted to ozs but could you also do that with fahrenheit for the oven and inches for the size of the cake pans? It would be very much appreciated.

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• Matrix

  08 October 2008

  Matrix commented on this recipe

  This looks wonderful and will try it sometime. I noticed that you haven't included the usual nutritional breakdown that often accompanies the recipe. I suspect the fat content of this scrumptious looking cake will be well off the map!

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• eispie

  08 October 2008

  eispie commented on this recipe

  This looks scrumptious and naughty so I'll definitely be trying it!

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• Leilz100

  09 October 2008

  Leilz100 commented on this recipe

  Very nice, lovely texture, and the taste! gorgeous!

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• Leilz100

  09 October 2008

  Leilz100 rated and commented on this recipe

  

  oops! forgot to rate!

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• Avril

  11 October 2008

  Avril rated and commented on this recipe

  

  Super chocoholic cake! I left out the biscuit as I have a wheat intolerance and it was fine. Not quite as deep obviously, so I gave it five minutes less time in the oven. Kept it for the next day for a dinner party and it cut beautifully. None left!!!! Speaks for itself I think!

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• Cucina Italiana

  18 October 2008

  Cucina Italiana rated and commented on this recipe

  

  I first made this after it featured in the BBC Good Food magazine supplement back in April 2007 and several times since - each time it has gone down a storm and is equally good the next day (like a very fudgy brownie). I occasionally like to add chopped toasted hazlenuts too - yum! To answer 'Matrix' comment, the nutritional information (taken from the original booklet) per serving is 720 cal, 9g protein, 67g carb, 48g sat fat, 3g fibre, 52g sugar, 0.22g salt but this is not something to make if that is what you look at!

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• bubski

  27 December 2008

  bubski rated and commented on this recipe

  

  I have done this numerous times. It is SO easy to make. I don't always add the biscuits but then reduce cooking time by a few minutes. This is possibly my most requested dessert!

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• Indra Bliss

  12 February 2009

  Indra Bliss commented on this recipe

  looks great and tastes great.I t is great for we chocoholics.

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• lilytreefairy

  02 September 2009

  lilytreefairy rated and commented on this recipe

  

  WOW LOVE IT!!!

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• Jen's recipe

  23 October 2009

  Jen's recipe rated and commented on this recipe

  

  Really delicious! I found it a little difficult to serve when warm and very soft. But easy to slice the next day when I thought it actually tasted better. Heaven!

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Ingredients

• 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
• 225g/8oz unsalted butter
• 5 eggs
• 300g/10oz golden caster sugar (caster sugar is just as good)
• 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
• TO SERVE
• 284ml carton double cream
• 225g/8oz of bluberries
• or
• homemade vanilla ice cream

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Difficulty and servings

Serves 8

Preparation and cooking times

plus 1/2 - 3/4 cooling time

Ingredients

• 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
• 225g/8oz unsalted butter
• 5 eggs
• 300g/10oz golden caster sugar (caster sugar is just as good)
• 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
• TO SERVE
• 284ml carton double cream
• 225g/8oz of bluberries
• or
• homemade vanilla ice cream

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