Follow these steps for perfect results
eggs
brown sugar
dark chocolate
chopped
brandy
ground cinnamon
double cream
icing sugar
for dusting
strawberries
to serve
heavy cream
for serving
Preheat oven to 180°C / 350°F. Grease a 22cm round cake tin and line the base with baking paper.
Combine sugar and eggs in a bowl and beat until creamy (about 10 minutes).
Chop chocolate into small pieces and melt in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water.
Stir occasionally until chocolate is completely melted.
Add brandy, cinnamon and melted chocolate to the beaten egg mixture.
Gently fold in the double thick cream to the mixture.
Pour the mixture into the prepared cake tin.
Bake for one hour, or until a skewer inserted into the center comes out clean.
Remove from oven and allow the cake to cool completely in the tin.
Carefully run a knife around the edges of the cake before removing it from the tin.
Dust with icing sugar and serve with cream and strawberries.
Expert advice for the best results
Use high-quality chocolate for the best flavor.
Don't overbake the cake; it should still be slightly moist in the center.
Let the cake cool completely before removing it from the tin to prevent it from breaking.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Dust with icing sugar and arrange strawberries attractively around the cake. Serve with a dollop of fresh cream.
Serve chilled or at room temperature.
Pairs well with coffee or tea.
Complements the richness of the chocolate.
Enhances the chocolate flavor.
Discover the story behind this recipe
Often served during celebrations and special occasions.
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