Pressed Chocolate Cake

Preparation info

  • Serves

    10

    • Difficulty

      Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This is a squashed chocolate soufflé.

Ingredients

  • 400 g (14 oz) best-quality bitter-sweet chocolate, broken into pieces
  • 300 g (

Method

Preheat the oven to 180°C/350°F/Gas 4. Butter and flour a 30 × 7.5 cm (12 × 3 in) cake tin.

Melt the chocolate with the butter in a bowl over a pan of simmering water – the water should not be allowed to touch the bowl. Remove the bowl from the pan, cool a little, then whisk in