A bit squidgy in the middle and crumbly on the outside. With so many nut allergies around I swapped the usual chopped nuts for sultanas.
225g unsalted butter
350g dark chocolate
4 large eggs, beaten
1 tsp vanilla essence
350g light muscovado sugar
225g plain flour
75g small sultanas
small handful chocolate buttons
cocoa powder for dusting
Preheat the oven to 180°C, gas mark 4. Grease a 23cm and line a 23cm loose-bottomed cake tin.
Melt the chocolate and butter together in a small pan. In a separate bowl, whisk together the eggs, sugar and vanilla until pale and airy. Stir in the chocolate mixture, flour and sultanas and pour into the tin. Scatter over the chocolate buttons.
Bake for about an hour until risen and craggy. Shake the tin gently, a slight wobble in the centre is good. Leave to cool in the tin for a while. Dust lightly with cocoa before slicing.