Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
This is a squashed chocolate soufflé.
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