Reine de Saba

• 1 tbsp plain flour, for dusting
• 180 g good quality dark chocolate, broken into pieces
• 250

Lightly butter the tin and line the bottom with baking parchment, then dust with flour, shaking out any excess. Preheat the oven to 170°C/gas mark 3.

Melt the chocolate in a bowl over a bain-marie.

In a large bowl, cream the butter and sugar until pale and fluffy, then