This is a variation on Claudia Roden’s recipe that has been one of our family favourites for years – another must-have at the annual family cricket match. My brother-in-law, Simon Roden, first introduced me to this cake.
Melt the chocolate as described. After taking the chocolate out of the oven, turn the temperature up to 180°C/Gas 4 and butter a
Pour into the prepared tin and bake for 35–45 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool in the tin.
Turn out and sprinkle with icing sugar/cocoa powder – you can make a cardboard stencil of a hare, a lamb, or any other motif you like. First lightly dust the whole cake with cocoa powder, then lay the stencil on the cake and sieve the icing sugar through it (you can use a tea strainer, if you want to be more accurate). Lift the card away very carefully when you have finished.
© 2003 Chantal Coady. All rights reserved.