Chocolate Oblivion

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This cake has no sugar


  • 675 g (1.½ lb) best-quality bitter chocolate, broken into pieces
  • 350 g (12


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