450g/1lb plain chocolate, broken into pieces (or use choc chips)
450g/1lb butter, cut into cubes
200g/7oz castor sugar
200g/7oz single cream (thickened cream)
175g/ 6oz plain chocolate chips
30g/ 1oz butter
3 tablespoon milk
2 tablespoon golden syrup
1 Preheat oven to 180C / 350F. Grease 23 cm / 9 inch spring-form cake tin.
2 In large heavy saucepan over low heat, heat chocolate, butter, sugar and single cream, stirring frequently, until chocolate melts and mixture is smooth.
3 In large bowl, with wire whisk or fork, beat eggs lightly; slowly beat warm chocolate mixture into eggs until well blended.
4 Pour mixture into spring-form tin so that it spreads evenly.
5 Bake for about 45 minutes or until skewer inserted in cake 5cm/2inches from edge comes out clean. Cool cake completely in tin on wire rack.
6 When cake is cool, carefully remove side of tin; wrap cake tightly, still on tin base, and refrigerate until it is well chilled, at least 6 hours.
7 Prepare chocolate glaze
In heavy non-stick saucepan over
very low heat, heat 175g/6oz plain
chocolate chips and 30g/1oz butter,
stirring frequently, until chocolate is
melted and smooth. (if pan is too thin
it will transfer heat too fast and burn
chocolate.) Remove pan from heat;
beat in 3 tablespoons milk and 2
tablespoons golden syrup.
8 Line cake plate with strips of grease-proof paper. Unwrap cake; remove from tin base. Place cake on plate and spread with warm glaze. Discard grease-proof. Decorate with whipped cream or serve with ice cream.
9 refrigerate cake if not serving immediately