A French chocolate cake with a soft, velvety texture due to the cream in the recipe – which I’ve adapted for double cream rather than crème fraîche. Serve this rich cake while still warm, on its own or with vanilla ice-cream. It is also excellent partnered with cherries poached in red wine.
Break the chocolate into pieces and melt in a bowl in a microwave or a warm oven. Remove from the heat and add the cream, stirring gently until incorporated.
Use an electric beater to whisk the eggs with the sugar for 2 minutes until light and frothy, then beat in the sieved cornflour. Gently pour the chocolate into the egg mixture, stirring with a balloon whisk until well combined. Pou