Rich Warm Chocolate Cake

Established in the late seventeenth century in London, ‘chocolate houses’ were only for drinking chocolate. It wasn’t until much later, in the nineteenth century, that chocolate was made into bars and used commonly in cooking.

I prefer to serve this chocolate cake as a dessert served warm with extra-thick cream rather than as an afternoon-tea cake, but it can be eaten as both.

It is best to use a good bitter plain chocolate to achieve the maximum taste.