Cake Base


  • 240 g ( oz) Dark Chocolate (70%)
  • 250 g (9 oz) Unsalted Butter
  • 200 g (7 oz) Caster (Superfine) Sugar
  • 4 Whole Eggs
  • 65 g ( oz) Plain (All-Purpose) Flour


Preheat the oven to 180°C (350°F/Gas 4). Finely chop the chocolate and melt it over a double boiler, then remove from the heat and allow the chocolate to cool. Meanwhile, cream the butter and sugar in an electric mixer until they are well emulsified. Add the eggs, one at a time, mixing until all the eggs are incorporated. When the chocolate is cool but not set, pour it into the butter mixture and beat well. Sift over the flour and fold through the mixture.

You will need two flat baking trays lined with silicone mats. Using a palette knife, spread the chocolate mixture out to a thickness of 1 cm (½ inch). Place the trays in the oven and bake for 4–5 minutes, or until set. Remove from the oven and leave the cakes on the trays to cool completely. When cool, use a 10 cm (4 inch) round cutter to cut out eight circles from the cakes. Store the cake circles in an airtight container until needed, placing a sheet of silicone paper between each cake.