Ingredients

Method

• 400 g 70% dark chocolate, broken into pieces
• 225 g butter, plus extra for greasing
• 200 g caster sugar
• 2 T rose-water
• 5 free-range eggs

Method

Ingredients

Preheat the oven to 120C and grease and line the bottom of a 22cm loaf tin

Melt the chocolate and butter in a glass bowl over boiling water then set it aside

Beat the eggs and 80g of the caster sugar until the mixture triples in volume

Heat the remaining sugar with 6T of water until the sugar has dissoved. Boil for 1 minute, then pour the syrup into the chocolate mixture and allow to cool slightly

Beat the chocolate mixture into the egg mixture, add the rose-water and pour into the loaf tin

Place the loaf tin into a larger pan and add enough hot water to the latter to cover 3/4 of the side of the loaf tin

Bake for 50 minutes, remove from the oven and cool in the water

Turn out onto a platter to serve.

Cook's note: it's integral to the recipe's success that you use the best quality, 70% dark chocolate. If you use anything with less cocoa content, the cake will not set. It needs the fat in the chocolate.