Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
This cake has no sugar
Preheat the oven to 220°C/425°F/Gas 7. Butter a 30 × 5 cm (12 × 2 in) cake tin, and line it with greaseproof paper.
Melt the chocolate and butter together in a bowl over a pan of hot water until smooth. The bottom of the bowl should not be in contact with the water. Remove the