Chocolate mud cake
- 200g butter (plus extra for greasing)
- 200g Green & Black’s dark chocolate
- 2 large free-range eggs
- 100g caster sugar
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 30cm x 16cm baking tray with baking paper, greased and lightly floured.
Cube the butter and break up the chocolate. Put in a glass bowl placed over a pan of simmering water and gently melt. Remove the pan.
Whisk the eggs and sugar until pale and mousse-like, then add the chocolate mixture and whisk again.
Pour the mixture into the baking tray and bake for 12-14 minutes. Leave to cool, then remove from the tin.