This is the perfect cake to make for Christmas if you don’t like the traditional fruit variety. Its intensely chocolate flavour is enhanced with the addition of Maldon sea salt crystals
- 185g unsalted butter
- 185g dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g caster sugar
Oven temperature 180c/160c fan/gas 4
Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and add to the bowl.
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
Remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
Place a wide strip of foil in the bottom of a shallow 20cm square tin, leaving enough hanging over the edge to be able to lift the finished cake out of the tin. Then line the bottom with non-stick baking parchment. Sieve the flour and cocoa powder into a medium bowl.
Chop 50g white chocolate and 50g milk chocolate into chunks.
Beat the eggs and caster sugar together until thick and creamy and double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
Sieve the cocoa and flour into the mixture and fold in.
Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
Pour the mixture into the prepared tin, and sprinkle with Maldon Salt.
Put in the oven for 25 mins. If the cake wobbles in the middle, it’s not quite done, so bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
Leave the whole thing in the tin until completely cold, then lift out the cake with the foil. Cut into quarters, then cut each quarter into four squares and enjoy.