- STEP 1
Heat oven to 160C/140C fan/gas 3 and line a 20cm cake tin.
- STEP 2
Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
- STEP 3
Stir the beaten eggs into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mix until smooth.
- STEP 4
Spoon into cake tin until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a high shelf in the oven and baking for 30-35 mins. Leave to cool.
- STEP 5
For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. Allow to cool to a thick consistency then pour over the cake and decorate with smarties.
- STEP 6
Put the cake into the fridge for 10 mins until icing has set.
- STEP 7
and ENJOY :)
- STEP 8
it can be kept in the fridge for 1 week if it lasts that long ;)