One of the easiest – but yummiest – chocolate recipes I know…
- 250g dark chocolate
- 600ml whipping cream
- Extra chocolate for serving
Rinse a 20cm (8 inch) spring-form pan with cold water and line the base and sides with cling wrap.
Roughly chop the chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). Half-fill the saucepan with water and bring to a simmer. Place the bowl on top, making sure it doesn’t touch water (or it will overheat). Stir with a metal spoon until melted. Leave aside to cool slightly.
Whip the cream to soft peaks and then stir a large spoonful into the melted chocolate. Fold this into the remaining cream. Make sure it is well blended with no white streaks. If you like, you can add some extra flavours at this step by adding a liqueur (try orange), chocolate chips or raspberries.
Pour the mixture into the prepared cake pan and smooth the top. Chill for at least 2 hours.
To serve remove the cake from the pan and turn upside down onto a plate. Remove the wrap and sprinkle grated chocolate over the top. Cut into slices with a sharp, warm knife.